Sorrel and Arugula Pesto

I had sorrel for the first time yesterday. I can't even say that I had heard of it before then. My buddy Jill gave me some to try in my CSA bag this week. The flavor is like nothing else I have ever tried. It looks sort of like spinach, but the taste is entirely different. I would describe it as grassy, slightly bitter, and citrusy. From the 1st bite I knew I would have to try it in pesto. That is just what I did.

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.

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.