SORREL PESTO
There are so many soup recipes with sorrel, which grows like a weed in my garden, that I wanted to have something different. I think this is pretty good, it can be canned, and it can make a nice gift basket item. Found this on twosmallfarms.blogspot.com
Provided by crowmama
Categories Sauces
Time 10m
Yield 1 cup, 12 serving(s)
Number Of Ingredients 7
Steps:
- In a food processor or blender puree the sorrel, the parsley, the garlic, the parmesan, the pine nuts and the oil, transfer the pesto to a jar with a tight fitting lid and chill it, covered. The pesto keeps, covered and chilled, for 2 weeks. Makes about 1 cup.
- To use the pesto: For every pound of dried pasta cooking in a kettle of boiling water, stir together in a heated serving bowl 3/4 cup of the pesto and 2/3 cup of the hot cooking water. When the pasta is al dente, drain it in a colander, add it to the pesto mixture, and toss the mixture until the pasta is coated well. Vermicelli works very well with this recipe.
Nutrition Facts : Calories 72, Fat 7.2, SaturatedFat 1.2, Cholesterol 2.4, Sodium 140.5, Carbohydrate 0.8, Fiber 0.2, Sugar 0.1, Protein 1.5
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