Earlier this year I discovered sorrel, with its bright almost lemon-like flavor. In fact, I ate sorrel nearly every week. It is delicious as a raw snack and enhances salad (though the sorrel soup I made was a little too much of a good thing.) However, as summer wore on the sorrel stopped appearing at the farmers’ market. You can imagine my surprise when at the last market of the year, just a couple weeks ago, I was able to grab one last bunch of fresh, locally grown sorrel. I ate some of it as salad and ended up cooking with the rest – here’s to the last of this year’s sorrel.
Creamy Sorrel Pesto
2 garlic cloves
1/4 cup Parmesan cheese
1/4 cup pine nuts
about 12 large sorrel leaves
about 4 tbls. fresh, minced parsley
3 tbls. olive oil
1/2 cup of whey (left over from cheese making)
- Blend all of the ingredients, except the whey, in a food processor until smooth. Heat until warm over low.
- Add whey until you have reached your desired consistency. They whey adds a wonderful creaminess – without cream!
- Add cooked homemade pasta and toss to coat. If the sauce thickens too much, thin with whey or pasta water.
Note: The pine nuts, cheese and oil were clearly not local. Another salty, aged cheese would probably be a nice substitute for the Parmesan and I actually believe hazelnuts would have been a better choice than pine nuts.
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