Sorrel Pesto from Wild Food by Roger Phillips
Wash and dry the leaves. Aim for around a 2–1 ratio for a sauce that has a zesty punch but also allows that irony flavour of the spinach to come across too. Place the leaves, pine nuts, garlic,...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Cooking tools:
- Blender
Ingredients
- 200 g (8 oz) sorrel
- 200 g (8 oz) spinach, preferably baby leaf annual variety
- 50 g (2 oz) pine nuts
- garlic
- sea salt
- olive oil added to achieve the correct thickness
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