Sorrel-Chive Herb Paste (Pesto)

Recipe Ingredients

1 cup	237ml	Sorrel
4 tablespoons	60ml	Finely minced shallots
4 tablespoons	60ml	Pine nuts - ground
3 tablespoons	45ml	Chopped parsley
3 tablespoons	45ml	Chopped chives
		Grated peel of 4 oranges
1/4		Red onion - chopped
1 tablespoon	15ml	Dry mustard
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Black pepper
1		Cayenne
3/4 cup	177ml	Olive oil

Recipe Instructions

1. Wash the sorrel and dry it well, by hand or in a salad spinner. Chop the sorrel coarsely, and again squeeze away any liquid.

2. Blend the sorrel, shallots, pine nuts, parsley, chives, orange peel and onion in a food processor or blender. (If using a blender, make sure these ingredients are already finely chopped.) 3. Add dry mustard, salt, pepper and cayenne, and mix again. SLOWLY drizzle in the oil while the blade is moving. Transfer to tempered glass jars and store in refrigerator (for up to 8 to 10 weeks) or in the freezer for up to a year.

NOTES: Sorrel's peak season is summer, although you can find hothouse sorrel year round in some stores. You may reduce the amount of orange peel by 1/4 or 1/2 if you'd like to emphasize the sorrel or other flavors. Walnuts or almonds may be substituted for the pine nuts.

Source:
Michael Reeves

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