Sorrel pesto

This sauce works great with gnocchi or pasta, or with simply grilled or roasted fish or chicken.

Must have cheese or otherwise some zesty component, without is is really disappointingly bland..

  • 2 tbsp pine nuts
  • 1 small clove garlic, peeled and crushed
  • 1-2 handfuls young sorrel leaves (about 45g in weight)
  • 1 small bunch flat-leaf parsley, stalks removed
  • Sea salt
  • 6 tbsp extra-virgin olive oil
  • 30g hard goat’s cheese, grated
  1. In a small frying pan over a medium heat, lightly toast the pine nuts until they’re just beginning to turn golden, then tip out into a food processor.
  2. Add the garlic, sorrel, parsley and a pinch of salt to the pine nuts, then pulse a few times until roughly chopped and combined.
  3. Slowly pour in the olive oil, pulsing as you go, until the pesto is the consistency you like.
  4. Spoon the pesto mixture into a bowl and stir in the goat’s cheese.

The pesto will keep, sealed in a jar with a slick of olive oil over the top, for about a week.


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