SORREL PESTO

Ingredients :

50g Sorrel, washed and with the central rib removed (that's 50g ~after~ the ribs have been removed but ~before~ washing)

20g washed and finely chopped parsley

1 crushed garlic clove

30g finely grated Parmesan cheese

100 - 150ml extra virgin olive oil

25g lightly toasted pine nuts

salt and Pepper

1 lemon wedge.

Method :

1.  To a food processor, add the pine nuts, garlic and Parmesan and whizz until they resemble fine breadcrumbs.  Now add the sorrel and the parsley and continue to whizz whilst pouring the olive oil, in a thin stream, into the mix.

2.  Continue adding olive oil until you reach your desired consistency.  This is a matter of personal taste and so more or less oil may be required depending on how you like it.

Note : You will probably need to stop the whizzing periodically to scrape the sides of the whizzing bowl down.  Use this opportunity to check for and adjust seasoning as you go. Remember that Parmesan is salty stuff though so go easy on the salt.  Add a squeeze of lemon during the final whizz, just to lift the flavours a bit, before decanting into a suitable container.

Make the pesto the day before use to allow the flavours to properly develop.  The pesto should keep for about 10 - 15 days in the fridge.

From http://jennyeatwellsrhubarbginger.blogspot.com