Every summer we enjoy pesto made with herbs from garden. Today we had a mixture of sorrel, mint and parsley picked two minutes before it was blitzed in the good processor with the other ingredients and it was divine. All produce from the garden tastes so much fresher and more delicious than store bought but there’s something so special when it’s still warm from the sun and radiates its scent. Almost any herbs will do, it’s fun to experiment. I made sage pesto the other day and it was wonderful.
I don’t think I’ll ever buy store bought again! It’s so easy to make and freezes very well, my plan is to make plenty while the sun shines and stash it away in the freezer for the long, cold, dreary winter. This of course can be drizzled on chicken, fish or steak as you desire, although I like a large dollop straight from the jar on some crusty 7 grain bread .
1/2 cup, packed, fresh sorrel leaves . remove the stems
1/4 cup. packed, fresh mint
1/4 cup, packed fresh parsley
1 garlic clove
1/4 cup walnuts
1/3 cup Parmesan
Zest of lemon
1 cup extra virgin olive oil
Pinch of sea salt and freshly ground black pepper
1. Place the sorrel, mint, parsley, garlic, Parmesan, walnuts and lemon zest in the bowl of a food processor,
2. Blitz thoroughly.
3. With the motor running add the olive oil in a steady stream until fully emulsified.
4. Add the salt and pepper to taste.
5. Pour into a glass jar and fasten the lid tightly. This will keep in the fridge for 1 week.