Sorrel-Basil Pesto
Now that we've figured out what that lemony garden goodness is, it's time to get down to business. A little Googling, and we have pesto.
Sorrel Almond Pesto (adapted from the Moosewood Restaurant Kitchen Garden Cookbook)
1 cup loosely packed, roughly chopped basil
2 cups loosely packed roughly chopped garden sorrel
1/3 cup slivered almonds (I used sliced, toasted)
3/4 cup freshly grated Parmesan or Romano cheese
4-5 garlic cloves, roughly chopped
1/2 cup EVOO
salt and pepper to taste
Pulse garlic in the food processor, then add the sorrel, basil, almonds, and cheese. Process then, while it's running, slowly add most of the EVOO. You'll need to stop and scrape the sides down a couple of times. Turn into a clean bowl, add salt and pepper to taste. Refrigerate.
When I tasted this, I still wanted more acid, so I'll check it tomorrow and add lemon and more EVOO, if it still wants it. It's a great start on summer!
2 comments:
I'm surprised that a plant called "bloody dock" hasn't caught on. It's a gorgeous plant and has a sweet peppery taste. It's a garden perennial that has come on the gardening market as a tasty ornamental, but isn't available in stores. Check it. Many uses await.
bloody dock just doesn't *sound* appealing if you ask me..I sure hope that is not a typo
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