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Sorrel-Chive Herb Paste (Pesto) Recipe - Cooking Index

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Sorrel-Chive Herb Paste (Pesto)

Serves: 1 people

Recipe Ingredients

1 cup 237mlSorrel
4 tablespoons 60mlFinely minced shallots
4 tablespoons 60mlPine nuts - ground
3 tablespoons 45mlChopped parsley
3 tablespoons 45mlChopped chives
  Grated peel of 4 oranges
1/4   Red onion - chopped
1 tablespoon 15mlDry mustard
1 teaspoon 5mlSalt
1 teaspoon 5mlBlack pepper
1   Cayenne
3/4 cup 177mlOlive 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.

Michael Reeves


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