Sorrel Pesto

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.sorrelpesto1

Creamy Sorrel Pesto

Serves 4

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)

  1. Blend all of the ingredients, except the whey, in a food processor until smooth. Heat until warm over low.
  2. Add whey until you have reached your desired consistency. They whey adds a wonderful creaminess – without cream!
  3. 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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2 thoughts on “Sorrel Pesto

  1. Pingback: Whey, Too Good to Waste « Small Potatoes

  2. Pingback: Bigoli: A strange new pasta « Small Potatoes

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