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