Sorrel-chive herb paste (pesto)

1 servings

Ingredients

Quantity Ingredient
1 cup Sorrel
4 tablespoons Finely minced shallots
4 tablespoons Pine nuts, ground
3 tablespoons Chopped parsley
3 tablespoons Chopped chives
Grated peel of 4 oranges
¼ Red onion, chopped
1 tablespoon Dry mustard
1 teaspoon Salt
1 teaspoon Black pepper
Pinch cayenne
¾ cup Olive oil
or other flavors. Walnuts or almonds may be substituted for

Directions

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 ¼ or ½ if you'd like to emphasize the sorrel the pine nuts.

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