Sorrel Pesto is a traditional Italian recipe for a classic leafy green sauce made from Sheep's Sorrel and parsley pureed in an olive oil, pine nut and Parmesan cheese base. The full recipe is presented here and I hope you enjoy this classic Italian version of: Sorrel Pesto.
Bring a pan of water to a rapid boil and blanch the sorrel and parsley in this for 20 seconds. Refresh under cold water, drain and squeeze out as much of the excess moisture as you can.
Place in a blender along with the garlic, pine nuts, olive oil and a pinch of sea salt. Blend to a smooth purée then transfer to a bowl and mix in the Parmesan cheese. Season to taste and serve.
This makes an excellent pesto for spreading over fish fillets before grilling because of the acidity of the sorrel.
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