Sorrel Pesto

• 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 cheese
• 1/4 cup pine nuts
• 1/2 teaspoon salt
• 1/4 cup olive oil

1. 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.
2. 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.

fresh sorrel, parsley, garlic, freshly grated parmesan cheese, nuts, salt, olive oil

Taken from www.food.com/recipe/sorrel-pesto-366643 (may not work)