I was delighted to discover sorrel at a recent visit to our local farmers' market. Sorrel has a tart, tangy taste and replaces the need for lemon juice that most pesto recipes call for. It is best used in the Spring to avoid the bitter taste that develops later in the growing season. This recipe comes together quickly and the pesto would also be great over potatoes or fish. The other advantage sorrel is that it retains it's bright green color for days. This is easily frozen in an ice cube tray and stored in the freezer to use in the winter when you want to be reminded of springtime flavors.
Sorrel Pesto with Cashews
By Inspired by the Seasons
- 1 1/2 c chopped fresh sorrel, stems removed
- 1/2 c packed fresh spinach, chopped
- 1/3 c roasted and salted cashews, reserve 2 T chopped for garnish
- 2 green onions, chopped
- 2 T grated Parmesan cheese
- 2/3 c olive oil
- 1 14 oz package of rice noodles, cooked per instructions on box
Combine first 5 ingredients in a food processor and pulse until it resembles a coarse meal. Slowly add olive oil until mixture becomes smooth. In a large bowl, toss with cooked rice noodles using a tongs or two forks, top with cashews and serve immediately.