1 cup chopped garlic scapes 2 cups chopped sorrel 1/3 cup toasted pine nuts 1/3 cup freshly grated parmesan juice of half a lemon 1/2 cup good olive oil salt and pepper to taste In a food processor pulse first five ingredients, scraping down the sides as necessary. Slowly add in the olive oil until blended. Season to taste with salt and pepper. Can be frozen. I like to freeze my pesto in an ice cube tray, pop them out once frozen, and keep the individual portions in a freezer bag. This is a great way to make short lived spring produce last!
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Nature HillsNature Hills Farm is located in Southern Utah. Archives
March 2021
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