Pesto (sorrel-chive herb paste)
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Pesto (sorrel-chive herb paste)
  Pesto    Sauces    Condiments    Herbs  
Last updated 6/12/2012 12:50:36 AM. Recipe ID 12048. Report a problem with this recipe.
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      Title: Pesto (sorrel-chive herb paste)
 Categories: Italy, Sauces, Condiments, Formatted
      Yield: 1 Servings
 
      1 c  Sorrel
      4 tb Shallots; finely minced
      4 tb Pine nuts; ground
      3 tb Parsley; chopped
      3 tb Chives; chopped
           Grated peel of 4 oranges
    1/4    Onions, red; chopped
      1 tb Mustard, dry
      1 ts Salt
      1 ts Pepper, black
      1 pn Pepper, cayenne
    3/4 c  Oil. olive
 
    Wash the sorrel and dry it well, by hand or in a salad spinner.
  Chop the sorrel coarsely, and again squeeze away any liquid.
    Blend the sorrel, shallots, pine nuts, parsley, chives, orange peel
  and onion in a food processor or blender. (If using a blender, make
  sure these ingredients are already finely chopped.)
    Add dry mustard, salt, pepper and cayenne, and mix again. SLOWLY
  drizzle in the oil while the blade is moving. Transfer to tempered
  glass jars and store in refrigerator (for up to 8 to 10 weeks) or in
  the freezer for up to a year.
    NOTES:  Sorrel's peak season is summer, although you can find
  hothouse sorrel year round in some stores. You may reduce the amount
  of orange peel by 1/4 or 1/2 if you'd like to emphasize the sorrel or
  other flavors. Walnuts or almonds may be substituted for the pine
  nuts.
 




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Recipe ID 12048 (Apr 03, 2005)

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