Sorrel-Chive Herb Paste (Pesto)
1 c Sorrel 4 tb Finely minced shallots 4 tb Pine nuts, ground 3 tb Chopped parsley 3 tb Chopped chives Grated peel of 4 oranges 1/4 Red onion, chopped 1 tb Dry mustard 1 ts Salt
Ingredients
- 1cup sorrel
- 4tbsp finely minced shallots
- 4tbsp pine nuts, ground
- 3tbsp chopped parsley
- 3tbsp chopped chives
- 1tbsp dry mustard
- 1tsp salt
- 1tsp black pepper
Directions
- 1
1 c Sorrel 4 tb Finely minced shallots 4 tb Pine nuts, ground 3 tb Chopped parsley 3 tb Chopped chives Grated peel of 4 oranges 1/4 Red onio
- 2
Wash the sorrel and dry it well, by hand or in a salad spinner
- 3
Chop the sorrel coarsely, and again squeeze away any liquid
- 4
Blend the sorrel, shallots, pine nuts, parsley, chives, orange peel and onion in a food processor or blender
- 5
If using a blender, make sure these ingredients are already finely chopped.) 3
- 6
Add dry mustard, salt, pepper and cayenne, and mix again
- 7
SLOWLY drizzle in the oil while the blade is moving
- 8
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