Sorrel-Chive Herb Paste (Pesto)

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Sorrel-Chive Herb Paste (Pesto)

 

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

1/4 red onion, chopped

1 tablespoon dry mustard

1 teaspoon salt

1 teaspoon black pepper

1 pinch cayenne

3/4 cup olive oil

 

Wash the sorrel and dry it well, by hand or in a salad spinner. Chop the

sorrel coarsely, and again squeeze away any liquid.

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.

 

 

 

 

 

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