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Sorrel Pesto
Good served with fish or as a sauce for pasta.

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
1/4 cup olive oil
1/2 teaspoon salt

In a food processor or blender puree the sorrel, the parsley, the garlic, the parmesan, the pine nuts and the oil. Salt to taste. 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.