(cooking time: 10 min; 6 servings)
- Sorrel – 1 lb
- Baby spinach – 8 oz
- Pine nuts – 2 oz
- Garlic – 4 cloves + more, to taste, peeled
- Sea salt – to taste
- Olive oil – 2 cups + more, to adjust thickness
- Rinse sorrel and baby spinach. Let dry or pat dry with a paper towel.
- Add leaves, garlic, 1 ½ cups of oil, and pine nuts into the food processor bowl. Pulse to a desired texture, adding olive oil in a thin streak, if necessary. Serve immediately or keep in the fridge topped with more oil.