Alright, I’m feeling kinda lazy today, so today’s post is inspired by something totally easy to make – that I always thought would be oh-so-difficult. It’s amazing what you learn as you get into this – how things that seem so hard before really turn out just not to be.
With that – pesto! Pesto is another thing that just seems a bit fancy, but in reality it’s terribly simple. And the best part is that it is incredibly versatile. Basically as long as you have a few cups of some leafy green – you can have yourself a beautiful pesto meal. The traditional method of course is to use basil and pine nuts, but I’ve never really loved that. In fact I was always puzzled by that, since it seemed like something I would love. But then I started exploring using other greens, and I realized that I don’t love basil-based pesto because there are so many better options out there! IMHO. :-)
I discovered sorrel last summer through my CSA, and this recipe is one of my favorites. The sorrel lends a nice lemony note in background that makes everything taste extra fresh. However feel free to play around with other greens, other nuts, other additions (like sundried tomatoes, Bragg’s aminos – anything that might add a twist to the flavor), and see what you discover!
Sorrel pesto, and sundried tomato spread, both made from CSA veggies
Sorrel Pesto
3+ C sorrel leaves, ribs removed
2 small garlic cloves
1/2 C+ toasted almond slivers
1/4 C nutritional yeast
1 T sugar
~1/4 C olive oil
Place all ingredients except oil in food processor, pulse a few times. Slowly drizzle in oil while continuing to pulse. Enjoy!
Serve as pasta topping, spread over toasted baguette slices, as a sandwich spread, etc – possibilities are endless!
