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.