Tuesday, January 23, 2007

Arugula-Sorrel Pesto

I made this up one summer day based on the yummy herbs in our weekly share from New Roots Urban Farm, community supported agriculture here in St. Louis.

In a food processor, combine
  • loosely packed arugula and sorrel leaves (at a proportion of about three parts arugula to one part sorrel)
  • 6-8 cloves garlic
  • ½-3/4 cup chopped walnuts
  • salt and pepper to taste;
blend with good olive oil until its consistency is a paste (maybe 1/2 cup olive oil, or a bit more).

As with other pestos, it freezes well. This is one pesto that needs no cheese when it is served, though you may prefer to sprinkle some grated Parmesan or Romano over it. It goes well over pasta.

(See also Summer Squash with Pesto for another use of this pesto.)


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