A Mid-winter Taste of Summer

I've had an ongoing love affair with sorrel. It grew very timidly in a pot on my roof garden in Vancouver. The annual unfurling of the sorrel leaves was cause for celebration. There were just enough each summer to get a few ribbons of lemony garnish for a salad. It didn't do well in Arrowtown. I don't remember why, but perhaps the frost got it or the summer heat exhausted it. But here in Wellington, it's established as a garden year-rounder, achieving giant status along with the Italian parsley, and demanding as much attention.

What to do with so much sorrel? It's deeply lemony, so a whole salad of the stuff is too intense. Put the heat on it and it becomes grey-green slime. So soup or steaming is out of the question, unless you want to eat blind-folded.

Gotta love Google. Sorrel and parsley make a robust, rich, emerald pesto that keeps well in the fridge and brings a delightful summery zip to all sorts of dishes.

I'm usually wary of using the little food processor for pesto, but this one doesn't suffer for the manic whizzing.

YOU'LL NEED

2 cups coarsely chopped fresh sorrel, ribs removed (if you can be bothered). If you don't have sorrel and want to try this, just email me and I'll supply sorrel. I have too much.
1/3 cup packed fresh parsley leaves. I have too much parsley too.
2 garlic cloves, roughly chopped
1/3 cup finely grated parmesan
1/4 cup pine nuts, toasted if you like, but not essential
1/2 teaspoon salt
1/4 cup olive oil

In a food processor or blender puree the sorrel, parsley, garlic, pine nuts and oil. Stir in the parmesan. Put in a nice clean jar, seal and store in the fridge. It will keep green and appetising for a couple of weeks. 

HOW TO EAT

Spread it on toast.
Stir it into cooked pasta.
Drizzle on top of a slow-cooked beef stew.
Drip on a grilled lamb chop.
Stir into a bowl of vegetable soup.
Dip corn chips or crackers into it.

Relish the taste of summer when it's howling a gale outside.