Sorrel Pesto for Pasta - France Sorrel Pistou

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* Exported from MasterCook *

 

Sorrel Pesto for Pasta

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation

Method

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2 cups coarsely chopped fresh sorrel

-- ribs removed

1/3 cup packed fresh parsley leaves

2 garlic cloves -- roughly

chopped

1/3 cup freshly grated parmesan

1/4 cup pine nuts

1/2 teaspoon salt

1/4 cup olive oil

 

 

In a food processor or blender puree the sorrel, the

parsley, the garlic, the parmesan, the pine nuts and

the oil, transfer the pesto to a jar with a tight

fitting lid and chill it, covered. The pesto keeps,

covered and chilled, for 2 weeks.

 

Makes about 1 cup.

 

To use the pesto: For every pound of dried pasta

cooking in a kettle of boiling water, stir together in

a heated serving bowl 3/4 cup of the pesto and 2/3 cup

of the hot cooking water. When the pasta

is al dente, drain it in a colander, add it to the

pesto mixture, and toss the mixture until the pasta

is coated well. Vermicelli works very well with this

recipe.

 

 

Source:

" Recipecottage.com "

S(Formatted by Chupa Babi in MC):

" 01.21.06 "

Yield:

" 1 cup "

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Per Serving (excluding unknown items): 817 Calories;

80g Fat (85.2% calories from fat); 21g Protein; 10g

Carbohydrate; 3g Dietary Fiber; 21mg Cholesterol;

1594mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean

Meat; 1/2 Vegetable; 14 Fat.

 

 

Nutr. Assoc. : 20056 3394 0 3562 0 0 0 0

 

 

 

 

 

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