For Mother's Day at my Aunt's house, we decided to make a sorrel pesto, with sorrel which was freshly picked from her herb garden. This was my first experience with sorrel, and I fell in love with the flavor. I decided afterward, to pick a little extra to take home into my kitchen, so I could make it again. Sorrel's bitter flavor comes from oxalic acid, which is also contained in spinach, rather than essential oils like most other herbs. It's best use is in salads, pestos and sauces. Before cooking with sorrel, always pull off the stem and thick vein.
1 1/2 cups fresh sorrel leaves, washed and stems trimmed
1/2 cup freshly grated Parmesan cheese or Bragg's Nurtional Yeast for Vegan option
1/4 cup pine nuts or almonds
1 teaspoon fresh lemon juice
1/2 cup extra-virgin olive oil
In a food processor process sorrel, Parmesan, nuts, lemon juice, and 1/2 teaspoon salt until coarsely ground. With food processor running, add oil in a slow and steady stream until mixture is emulsified. Pesto may be refrigerated in an airtight container for up to 3 days. Enjoy!