Before I had sorrel in my yard, I used to skip over any reference to it in a recipe. If I didn’t have it, and couldn’t find it at the market, why torture myself? Then a friend gave me a plant, and I kicked myself for not planting it earlier. It is extremely easy to grow and winters over (at least in Portland); it’s a lazy gardener’s friend.
I love the lemony tang it brings to salads, fritattas, soups, and sauces. This pesto is delicious tossed with pasta or slathered on a sandwich.
If you don’t have a sorrel source, feel free to substitute arugula in this recipe and add more lemon juice to taste.
|½||cup raw unsalted pistachios|
|1½||cups packed sorrel leaves, stemmed if the leaves are large|
|1½||cups fresh spinach leaves, stemmed|
|2||garlic cloves, peeled|
|⅔||cup extra-virgin olive oil|
|½||cup grated Parmesan cheese|
|~||Freshly ground black pepper|
|1||Tbsp. freshly squeezed lemon juice|
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