Sorrel Pesto For Pasta
Grrrrrgh!
Course : Salsas
From: HungryMonster.com
Serves: 4 - 6
 

Ingredients:

2 cups coarsely chopped fresh sorrel - -- ribs removed
1/3 cup packed fresh parsley leaves
2 cloves garlic -- roughly chopped
1/3 cup freshly grated parmesan
1/4 cup pine nuts
1/2 teaspoon salt
1/4 cup olive oil
 

Preparation:

In a food processor or blender puree the sorrel, the parsley, the garlic, the parmesan, the pine nuts and the oil, transfer the pesto to a jar with a tight fitting lid and chill it, covered. The pesto keeps, covered and chilled, for 2 weeks. Makes about 1 cup. To use the pesto: For every pound of dried pasta cooking in a kettle of boiling water, stir together in a heated serving bowl 3/4 cup of the pesto and 2/3 cup of the hot cooking water. When the pasta is al dente, drain it in a colander, add it to the pesto mixture, and toss the mixture until the pasta is coated well. Vermicelli works very well with this recipe.

 

Nutritional Information:

680 Calories (kcal); 71g Total Fat; (91% calories from fat); 9g Protein; 7g Carbohydrate; 0mg Cholesterol; 1068mg Sodium