Tuesday, September 18, 2012

Sorrel Pesto

This recipe was made by Denis for our 7th grade class.  It was truly delicious.

2 C coarsely chopped fresh sorrel, ribs removed
2/3 C packed fresh parsley leaves
2 cloves garlic, roughly chopped
1/3 C freshly grated parmesan cheese
1/4 C pine nuts
1/2 t salt
1/4 C olive oil

Put everything into a food processor or blender and puree.  Refrigerate in a jar with a tight fitting lid for up to two weeks.  Denis served his pesto over gluten free pasta with cherry tomatoes and olives.

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