A gorgeous alternative to the classic basil pesto using fresh and zingy sorrel leaves.
- 50g/2oz sorrel
- 30g/1oz parmesan, freshly grated
- 30g/1oz pine nuts, toasted
- 1 clove garlic, peeled and crushed
- 85ml/3fl oz olive oil
- salt and freshly ground black pepper
- Put the sorrel, parmesan, garlic and pine nuts into a food processor and season well.
- Whilst blending, pour in the oil in until the pesto thickens.
- Store in a clean jar and refrigerate