Sorrel-Chive Herb Paste (Pesto)

• 1 cup sorrel
• 4 tablespoons shallots finely minced
• 4 tablespoons pine nuts
• 3 tablespoons parsley leaves chopped
• 3 tablespoons chives chopped
• 4 each orange zest grated
• 1/4 each red onion chopped
• 1 tablespoon dry mustard
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 pinch cayenne pepper
• 3/4 cup olive oil

1. Wash the sorrel and dry it well, by hand or in a salad spinner.
2. Chop the sorrel coarsely, and again squeeze away any liquid.
3. Blend the sorrel, shallots, pine nuts, parsley, chives, orange peel and onion in a food processor or blender.
4. (If using a blender, make sure these ingredients are already finely chopped.)
5. Add dry mustard, salt, pepper and cayenne, and mix again.
6. Slowly drizzle in the oil while the blade is moving.
7. 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.
8. NOTES: Sorrel's peak season is summer, although you can find hothouse sorrel year round in some stores.
9. You may reduce the amount of orange peel by 1/4 or 1/2 if you'd like to emphasize the sorrel or other flavors.
10. Walnuts or almonds may be substituted for the pine nuts.

sorrel, shallots, pine nuts, parsley, chives, orange zest, red onion, mustard, salt, black pepper, cayenne pepper, olive oil

Taken from recipeland.com/recipe/v/sorrel-chive-herb-paste-pesto-38872 (may not work)