Sorrel Pesto
I hated pesto. Mostly because pine nuts are too acidic for my sensitive tongue, and almonds make it too "peanutbuttery" for my taste, so I miss out on a lot of potentially yummy pasta dishes. UNTIL NOW SUCKAS! Pumpkin seeds give this pesto an awesome, deep flavor which really works with the lemony sorrel taste.
Sorrel Pesto. Super easy.
You Need:
3 or so garlic cloves
a handful of pumpkin seeds maybe 2/3-3/4 of a cup
a bunch of sorrel leaves
about 1/3 cup extra virgin olive oil
pinch of salt
about 1/2 cup grated Parmigiano-Reggiano cheese
a food processor or blender
Start with your garlic in the machine, til it's pretty well minced, then add the pumpkin seeds and grind them up too. Throw in the sorrel, push the button. Add the oil and salt, push it again. Add your cheese and put that stuff on some pasta! Rad.
Support Locally Grown Food
There is plenty of gozo at Rio Gozo Farm. That is JOY in Spanish and joy is one of the most dependable products we have. Gozo is commonly found in gardens and farms. Once you get a little gozo up and going it is very tolerant of most pests, withstands dry periods, and grows with a modicum of fertilizer. After gozo becomes a staple of one's diet, it goes with about anything. Actually folks crave it so much it is a wonder everyone does not have a patch of it growing close at hand. Grab up some gozo and get with the flow.
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