Sorrel Pesto

This year I planted sorrel in the garden. I tried to start it from seed, but my seedlings were so tiny when I set them out I was sure they weren't going to make it, so I bought a couple of heartier specimens at an early spring farmer's market. The woman I bought them from warned me that it's perennial, which made me a tiny bit nervous because I had never tasted it before, though I was intrigued by the descriptions I had read about it being aggressively tart and tangy. Wikipedia describes it as similar to kiwifruit or like sour strawberries, but I think it's more like tart lemony spinach.



I finally harvested a big bunch of leaves over the weekend and I thought about making soup or maybe saucing some salmon with it, but I had defrosted some pizza dough from a new recipe I had tried (it was really tough to work with, so I won't recommend it here) and I've been thinking about potato pizza so I figured there's potato in sorrel soup, I bet that would make a mighty fine pizza. Indeed it did, my friends. Indeed it did.

Sorrel Pesto
makes about a cup

I didn't have any pine nuts and I didn't feel like using walnuts, so this is really more of a sorrel puree. If you have nuts, feel free to toast a couple tablespoons and include them in your pesto.

1 large bunch sorrel, center ribs removed, roughly chopped (you should have almost 3 cups)
1/4 cup olive oil
1 large clove of garlic, finely chopped
1/3 cup grated pecorino romano or parmesan cheese
salt and pepper

Combine all ingredients in a food processor and process until you get a consistency you like. Adjust seasoning.

For the pizza: 
your favorite pizza dough, enough to make a ten inch pie

1/3 - 1/2 cup sorrel pesto

one red skinned potato, washed and sliced very thin on a mandoline (hold in cold water while you prep the rest of the ingredients)
1 tablespoon olive oil
1 ounce goat cheese

Preheat the oven as high as it can go with a pizza stone if you have one. Stretch the dough, top it with the pesto, then the potatoes and goat cheese. Use your finger to spread a little olive oil on each potato slice (you will probably have extra potato slices). Bake the pizza until the crust is crisp and the potatoes are getting a little brown around the edges, 10-15 minutes depending on your oven.

Parsley and Pepita Pesto

 
Did you know that the word pesto in Italian doesn't always mean basil garlic sauce? I mean, sure, sometimes it does, but pesto in its simplest sense just means stomped, crushed, smashed to oblivion. The name of the sauce comes from the act of making it in a mortar and pestle, smashing the garlic and pine nuts into a paste with salt, then grinding in the basil and olive oil (and sometimes cheese, but not always). But just because that's how the sauce gets its name doesn't mean that's how you have to make it; these days the food processor is the way to go.
 
You also don't have to make pesto with just basil. That one up there on top of al dente green beans is made with parsley, pepitas (pumkin seeds), garlic, olive oil, and parmesan cheese. We ate it on top of those green beans last week, and this weekend we swirled it into some omelettes on a lazy Saturday morning. Tonight, I'm thinking potatoes with parsley and pepita pesto, and not just for the alliteration. I like the rounder, subtler taste of the parsley compared to basil, and the pepitas give it an interesting note of earthiness.
 
Oh hey look, other people make pesto out of things that aren't basil!
Arugula Pesto at Simply Recipes
Spinach and Basil Pesto at Kalyn's Kitchen
Korean Perilla Pesto at Muffin Top
Radish Green and Hazelnut Pesto at Delicious Days
Asparagus Pesto, right here, from a couple months ago
 
Parsley Pepita Pesto
You only need the leaves of the parsley here, but stick the stems in your freezer - next time you make chicken or vegetable stock, add them to the pot.
 
makes about a cup of pesto
 
1 bunch parsley, leaves only 
2 handfuls pepitas (about 2/3 cup)
2-3 cloves garlic, peeled
1/2 cup grated parmesan cheese
olive oil (I started with 1/2 a cup)
salt (I started with 1 teaspoon)
lemon juice (optional - I started with about half a tablespoon)
 
Briefly toast the pepitas in a dry pan over medium heat until they are just starting to take on color. Put the pepitas and garlic in the food processor and pulse a few times to chop them up. I like to do this before I add the herbs so I don't come across any huge chunks in the finished product.
 
Scrape down the sides of the bowl, then add the parsley, cheese, and about a teaspoon of salt, then set the processor running on low. Add the oil in a slow stream through the tube while the processor is running. I started with half a cup but ended up adding a little more; how much you use depends on how big your bunch of parsley was. You may need to stop and scrape down the sides of the bowl and continue processing.
 
When the pesto has reached a consistency you like, shut off the machine and taste the sauce. If you think it needs it, add the lemon juice, and maybe more salt, then pulse the processor a few times to thoroughly mix. Taste again and adjust accordingly.
 
Serve on vegetables, potatoes, pasta, fish, etc.