Sorrel Pesto

Prep:

10 m

Cook:

10 m

Ready in:

20 m

Yum

Sorrel Pesto is an interesting, sour-ish twist on the original sauce, but it so, so fresh!

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INGREDIENTS

Servings: 6

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

DIRECTIONS

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.

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