Sorrel-chive herb paste (pesto)
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Sorrel-chive herb paste (pesto)
  Pesto    Sauces    Italian    Herbs  
Last updated 6/12/2012 1:23:34 AM. Recipe ID 56710. Report a problem with this recipe.
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      Title: Sorrel-chive herb paste (pesto)
 Categories: Italian, Sauces
      Yield: 1 Servings
 
      1 c  Sorrel
      4 tb Finely minced shallots
      4 tb Pine nuts, ground
      3 tb Chopped parsley
      3 tb Chopped chives
           Grated peel of 4 oranges
    1/4    Red onion, chopped
      1 tb Dry mustard
      1 ts Salt
      1 ts Black pepper
           Pinch cayenne
    3/4 c  Olive oil
 
  1.  Wash the sorrel and dry it well, by hand or in a salad spinner.
  Chop
    the sorrel coarsely, and again squeeze away any liquid.
  
  2.  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.)
  
  3.  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 56710 (Apr 03, 2005)

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