Sorrel Pesto

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. 

      

Sorrel Pesto 

ingredients

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

Coarse salt

preparation 

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! 

Garlic Scape Pesto

If you love pesto, garlic scapes are in season right now.  And in my opinion, garlic scapes are grown for pesto.  Some of the best pestos I ever tasted used garlic scapes, and they are most easily found at your local Farmer's Market.  I bought some at Chicago's Green City Market. Pesto is super easy to make, and this recipe is straightforward. You can freeze leftover pesto in a ice cube tray to enjoy at a later date too.

Garlic Scape Pesto with homemade gnocchi 

ingredients

1 cup garlic scapes, sliced 

1/4 cup of raw pinenuts 

½ cup extra virgin olive oil

¼ cup Parmesan cheese

½ cup fresh basil leaves

Juice of one lemon

Kosher salt

preparation

Place the garlic scapes in a food processor and pulse for 30 seconds.  Add the pine nuts and pulse for about 20 seconds until crushed. Make sure to scrape the sides of the food processor before continuing. Add the olive oil and process on high for another 15 seconds. Next, add the Parmesan cheese and pulse until all the ingredients are combined. Finally, add the basil and lemon juice and process until reaching the desired consistency. Add salt to taste and serve with your favorite pasta or bread. I also enjoy the pesto on fish or chicken. Enjoy!