Sorrel Surprise

Instead of arugula we got sorrel in our local box yesterday.  Also some tomatoes and a patty pan squash instead of melon.  Combined with some of this week’s work drama, the change is making me a little twitchy.  I was annoyed last night, but this morning I realized I like tomatoes and squash way better than melon, so this was a good substitution.  But what to do with the sorrel?

When I tasted a raw leaf yesterday it tasted like a spicy, acidic, tangy version of spinach.  Too strong for a salad on its own. Too soft to sautee with garlic.  But just right for a pesto, which will complement the pasta dish I was planning to make tonight anyway.  Here’s how I plan to adapt my usual pesto recipe:

  • 1 bunch sorrell, ribs removed
  • 1/2 cup shelled pecans
  • 3 cloves garlic
  • 1 Tbs. lemon juice
  • 1/2 cup olive oil
  • 1/4 cup parmesan cheese*
  • 1 Tbs. ground pepper
  • 1 tsp. salt

Making pesto is really easy if you have a food processor.  We also got basil in the box, so I will probably whip up a batch of basil pesto to have on hand while I have the food processor out.  The recipe is just like above, except I sub basil for the sorrell and pine nuts for the pecans.

*use more cheese if you’re planning to serve hot with pasta or pannini

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3 responses to “Sorrel Surprise

  1. It is worth noting that the pesto was AMAZING! Good job!

  2. Pingback: Pesto Change-o! | The Austin Gastronomist

  3. Pingback: Meal plan 9/15-9/22 | The Austin Gastronomist

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