Monday, June 11, 2007

Sorrel Pesto with Pasta

Kevin's away on a work trip for a few days, so no photos for a bit. While he's away, I thought I'd post about this really great sorrel pesto I made last week. Kevin was working late, and there was a ton of sorrel to be eaten from our CSA share. Having never cooked with sorrel, we were pleasantly surprised by the citrus tang. I did not have any pine nuts on hand, so I substituted with sliced almonds. The almond gave the pesto a nice nuttiness and worked quite well. We had it with our favorite spaghetti - Trader Joe's Spaghetti Lunghi (the best super long pasta ever!) and it was great. Highly recommended!

4 cups sorrel, ribs removed
2 cloves of garlic
1/3 cup olive oil
1/4 cup grated parmesan cheese
1/4 cup sliced almonds
1 pound of dry pasta

Cook the pasta al dente according to the directions, setting aside 1 cup of the pasta water before draining, and returning the drained noodles to the empty cooking pot.
Toast the almonds in a shallow pan for a few minutes, stirring often.
Place sorrel, garlic, almonds, parmesan cheese and olive oil in a food processor. Process until smooth.
Add the pasta water to the pesto and mix until blended. Pour mixture over the pasta and toss to coat well.

Serves 6 to 8.

2 comments:

Amy C said...

Hi Kevin and Mai,
just been browsing your blog.
Very nice, very inspiring recipes and gorgeous photography.
I think we should invite ourselves up for a meal he heee.

Wendy said...

Thank goodness - a sorrel idea! I planted a bunch in the garden and they are growing like crazy. Thanks.