![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLK1syEV7lwo_xTOnXFsQvnopQXnrPFHH5O_XoR7rJdoOzJNFe4CfanZw-2ihTO22Fl4ZvU2z9mAxv3E3zPDk9pEPyu2YDq7t808SiFH4aiB1Sa_inZ2ZVwnGfP0W4_dGUaKKpccRw5t5u/s400/sorrel0281.jpg)
2 cups fresh sorrel
2 cups fresh arugula
1/4 cup pine nuts
1 small garlic clove
olive oil
salt & pepper
You will notice that there is no lemon. There is no need. The sorrel adds all of the citrusy flavor you need. The first four ingredients go into a food processor. Then add enough oil to get it moving. It should take a few tablespoons. Blend until everything is well incorporated, but not until smooth. Add salt & pepper to taste.
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I served this pesto on a pizza with roasted tomatoes, fresh mozzarella, and goat cheese. You can get my pizza crust recipe HERE. While you are at it, read THIS STORY I wrote about my true and undying love of pizza.
1 comment:
that looks delicious!
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