The bite of the peppergrass is complimented by the lemony tang of the sorrel. This is a great dressing for beets, beet greens or new potatoes.
1 clove garlic or 1/8 cup scapes (more or less to yourpreference)
2 Tbs walnuts
1 cup peppergrass
1/4 cup sorrel
1/2 tsp salt
1/4 cup grated parmesan
1/3 cup olive oil
In a hot skillet toast the walnuts – keep a close eye on them as it doesn’t take much to burn them!!! In a food processor finely chop the garlic and nuts. Add the peppergrass, sorrel and salt. Pulse until it becomes a fine paste. Add the parmesan pulsing to blend in the cheese. Slowly add the olive oil while the machine is running until pesto becomes a smooth paste.
I use a fair amount of garlic in my pesto but I like that flavor.