Sorrel Pesto with whole wheat rotini

Sorrel pesto with whole wheat rigatoni
Sorrel pesto with whole wheat rigatoni

I picked up a bunch of fresh sorrel at the Headhouse Farmers Market the other weekend because it intrigued me. I’d never eaten sorrel and had no idea what it tasted like, or what to do with it. A quick perusal of the internet turned up quite a few recipes for sorrel pesto, so I gave it a shot, altering the recipe/s to suit my taste. Sorrel has a lemon-y flavor that is enhanced but the additional lemon.

Sorrel Pesto
serves 4

1 bunch fresh sorrel
2 bulbs green garlic
small handful of fresh parsley
1 oz. pecorino, diced
small handful almonds slivers, or pine nuts
1/3 cup. olive oil
1 Tbs. lemon zest
squeeze of fresh lemon juice (about 1 Tbs.)

Place all ingredients in a food processor, and pulse until the sorrel is mixed and the cheese and almonds are finely chopped. The pesto should have the consistency of a thick, chunky paste. Spread over bread, crackers, or add to pasta.

I cooked some Trader Joe’s whole wheat and flax rotini until just al dente, draining the pasta but leaving about 1/2 cup of pasta water in the pot. Placing the pot back on a low flame, I added the pesto, mixed well, and heated the pasta through. Top with a few shavings of pecorino, and you’re set!

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