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John Burton Race
John Burton Race from Market Kitchen
A simple pasta accompaniment gets a seasonal twist from John Burton Race
 

Sorrel pesto

Method
 
1. Blanch the sorrel and flat leaf parsley for 20 seconds in rapidly boiling water. Refresh in cold water, drain and squeeze out any excess.

2. Place in a blender with the garlic, pine nuts, olive oil and a pinch of salt. Blend until you have a smooth puree.

3. Transfer to a bowl and stir in the parmesan. Taste and add a little more salt if required.

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easy
 
Serves: 4
quickcook
Prep: 5 min
Cook: 5 min
 
 

Ingredients

 50g Sorrel
10g flat-leaf parsley
1 large clove garlic, crushed
1 tbsp pine nuts
6 tbsp extra virgin olive oil
25g Parmesan, grated
 

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