Peppergrass and Sorrel Pesto

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.

About blackdirtrecipes

W. Rogowski Farm - helping you make the best from your seasonal produce and CSA Membership.
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