Sorrel Pesto: Delicious With Pasta and Fish



Sorrel is always a bit of a problem veggie for me. Although I love its nutritional profile and flavor, I hate the brown color it turns when cooked. So I decided to try making sorrel pesto. I worked off the recipe below I found at recipesource.com, but I made a few changes. I used basil because I didn't have parsley and added the juice from a small lemon.

The pesto tastes more tart than my typical basil version, but it's a nice change. Plus the color is beautiful, duplicating the green of the fresh leaves. I've tossed it with pasta and used it as a sauce for white fish. Delicious!

Typically, sorrel shows up in the spring, but I had the green in the last few weeks of my CSA. Hopefully, it will stick around until cold weather.

Sorrel Pesto

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


In a food processor or blender puree the sorrel, the parsley, the garlic,
the parmesan, the pine nuts and the oil, transfer the pesto to a jar with
a tight fitting lid and chill it, covered. The pesto keeps, covered and
chilled, for 2 weeks. Makes about 1 cup.

To use the pesto: For every pound of dried pasta cooking in a kettle of
boiling water, stir together in a heated serving bowl 3/4 cup of the pesto
and 2/3 cup of the hot cooking water. When the pasta is al dente, drain it
in a colander, add it to the pesto mixture, and toss the mixture until the
pasta is coated well. Vermicelli works very well with this recipe.

 

Add your comment:
Edit ModuleEdit ModuleShow Tags


Memphis Stew

Growing, Cooking, and Eating Mid-South Food

About This Blog

Memphis Stew is a food blog that celebrates our city’s community table and the people who grow, cook, and eat Memphis food. It is edited by Pamela Denney, food editor of Memphis magazine, who sees food as a delicious way to build families, friendships, and a more healthy and sustainable future.

To contact Pamela, email her at pam@memphismagazine.com.

To contact Hannah Bailey, email her at bailey@memphismagazine.com.

 

Recent Posts

Archives

Feed

Atom Feed Subscribe to the Memphis Stew Feed »

Edit ModuleShow Tags
Edit ModuleShow Tags
Edit ModuleShow Tags