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Name: Pesto (Sorrel-Chive Herb Paste)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 ts Salt; 1 pn Pepper, cayenne; Grated peel of 4 oranges; 4 tb Shallots; finely minced; 3/4 c Oil. olive; 1 tb Mustard, dry; 1 c Sorrel; 1/4 Onions, red; chopped; 3 tb Chives; chopped; 1 ts Pepper, black; 4 tb Pine nuts; ground; 3 tb Parsley chopped

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INGREDIENTS

1 ts Salt
1 pn Pepper, cayenne
Grated peel of 4 oranges
4 tb Shallots; finely minced
3/4 c Oil. olive
1 tb Mustard, dry
1 c Sorrel
1/4 Onions, red; chopped
3 tb Chives; chopped
1 ts Pepper, black
4 tb Pine nuts; ground
3 tb Parsley ; chopped

INSTRUCTIONS

Wash the sorrel and dry it well, by hand or in a salad spinner. Chop the sorrel coarsely, and again squeeze away any liquid. Blend the sorrel, shallots, pine nuts, parsley, chives, orange peel and onion in a food processor or blender. (If using a blender, make sure these ingredients are already finely chopped.) Add dry mustard, salt, pepper and cayenne, and mix again. SLOWLY drizzle in the oil while the blade is moving. Transfer to tempered glass jars and store in refrigerator (for up to 8 to 10 weeks) or in the freezer for up to a year. NOTES: Sorrels peak season is summer, although you can find hothouse sorrel year round in some stores. You may reduce the amount of orange peel by 1/4 or 1/2 if youd like to emphasize the sorrel or other flavors. Walnuts or almonds may be substituted for the pine nuts.

NOTES

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Pesto (Sorrel-Chive Herb Paste)

1 ts Salt
1 pn Pepper, cayenne
 Grated peel of 4 oranges
4 tb Shallots; finely minced
3/4 c Oil. olive
1 tb Mustard, dry
1 c Sorrel
1/4 Onions, red; chopped
3 tb Chives; chopped
1 ts Pepper, black
4 tb Pine nuts; ground
3 tb Parsley chopped

Wash the sorrel and dry it well, by hand or in a salad spinner. Chop the  sorrel coarsely, and again squeeze away any liquid.    Blend the sorrel, shallots, pine nuts, parsley, chives, orange peel and  onion in a food processor or blender. (If using a blender, make sure these  ingredients are already finely chopped.)    Add dry mustard, salt, pepper and cayenne, and mix again. SLOWLY drizzle  in the oil while the blade is moving. Transfer to tempered glass jars and  store in refrigerator (for up to 8 to 10 weeks) or in the freezer for up to  a year.    NOTES:  Sorrels peak season is summer, although you can find hothouse  sorrel year round in some stores. You may reduce the amount of orange peel  by 1/4 or 1/2 if youd like to emphasize the sorrel or other flavors.  Walnuts or almonds may be substituted for the pine nuts.

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Nutrition

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Serving Size: 1 Serving (71g)
Recipe Makes: 1 Servings

Calories: 286
Calories from Fat: 228 (80%)

Amt Per Serving		% DV

	Total Fat 25.3g	34 %
	Saturated Fat 1.9g	9 %
	Monounsaturated Fat 7.7g
	Polyunsanturated Fat 12g
Cholesterol 0mg		0 %
Sodium 17.3mg		1 %
Potassium 472.7mg		12 %
Total Carbohydrate 13.3g		4 %
	Dietary Fiber 5.1g	20 %
	Sugars, other 8.2g
Protein 7.8g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 286

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