Pesto (sorrel-chive Herb Paste)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Condiments, Formatted, Italy, Sauces | 1 | Servings | |
INGREDIENTS
| 1 | c | Sorrel |
| 4 | T | Shallots, finely minced |
| 4 | T | Pine nuts, ground |
| 3 | T | Parsley, chopped |
| 3 | T | Chives, chopped |
| Grated peel of 4 oranges | ||
| 1/4 | Onions, red chopped | |
| 1 | T | Mustard, dry |
| 1 | t | Salt |
| 1 | t | Pepper, black |
| 1 | pn | Pepper, cayenne |
| 3/4 | c | Oil. olive |
INSTRUCTIONS
Wash the sorrel and dry it well, by hand or in a salad spinner. Chop the sorrel coarsely, and again squeeze away any liquid. Blend the sorrel, shallots, pine nuts, parsley, chives, orange peel and onion in a food processor or blender. (If using a blender, make sure these ingredients are already finely chopped.) Add dry mustard, salt, pepper and cayenne, and mix again. SLOWLY drizzle in the oil while the blade is moving. 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. NOTES: Sorrel's peak season is summer, although you can find hothouse sorrel year round in some stores. 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. Walnuts or almonds may be substituted for the pine nuts. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Hell! I thought it didn’t matter what you believed as long as you were sincere!”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 539
Calories From Fat: 211
Total Fat: 25.2g
Cholesterol: 0mg
Sodium: 2560mg
Potassium: 1497.1mg
Carbohydrates: 77.3g
Fiber: 16.8g
Sugar: 35.9g
Protein: 13g