Sorrel Leaf Pesto

Sorrel leaf Pesto:

Sorrel is a rich tangy tasting green leafy herb, it grows very well in the wild and comes into season in the spring, I generally feel it tastes better around May.

It has a wide variety of uses such as sauces, soups, pesto’s, salads etc etc

It works really well with eggs one of my favourite dishes would be creamed sorrel with a crispy fried egg and a drizzle of pesto on top…. divine

Ingredients:

• 2 tbsp. of nuts (pine, cashew or skinned hazelnuts) toasted or not
• 1 clove of garlic crushed
• 60g of leaf sorrel (2 big bunches)
• Small bunch of curly parley
• 40 g of Manchego or any hard sheep or goats cheese (grated)
• 6-8 tbsp. Olive oil
• Pinch of Salt
• Chilli flakes (optional)

Method:

1. Put sorrel, parsley, garlic, salt & nuts in a food processor
2. Pulse gently until ingredients are chopped
3. Slowly pour in oil until it’s a runny pesto consistency
4. Stir in grated cheese
5. Pour into a jar and top with oil and chili flakes

Works really well with roasted veg, chicken or some simple pasta