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!
Nature Hills Farm is located in Southern Utah.