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Sorrel Pesto

May 23, 2013
Sorrel Pestp

Mashed potatoes with fennel fronds and sorrel pesto

Sorrel Pesto:

  • 1 bunch sorrel
  • 1 baby fennel
  • Cheese
  • Olive oil
  • Red wine vinegar or lemon juice
  • Salt
  • Pepper

Put sorrel, fennel fronds (the feathery leaves, not the bulb), cheese (any harder cheese will do, I used mozzarella but a good parm or hard cheese works great too), 1 Tbs olive oil, and the slightest touch of red wine vinegar in food processor. Pulse until sorrel is well chopped, adding olive oil as needed until consistency is   as loose as you prefer for pesto. Add salt and pepper to taste.

This is great on mashed potatoes with fennel fronds (pictured), roasted veggies, roasted chicken, or as a sauce for a light past dish. 

Let us know what you think!

 

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