Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  coarsely chopped fresh sorrel - -- ribs removed
     1/3           cup  packed fresh parsley leaves
  2                     garlic cloves -- 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