Pesto is a basic combination of a leafy green, an oil-rich nut, garlic, and oil. Traditionally this has most often been seen as basil/pine nuts/garlic/olive oil/parmesan, but you can use nearly any green from arugula to celery leaves to garlic scapes, and nearly any nut. Continue reading Penne with Sorrel Hazelnut Pesto Cream Sauce
I love sorrel in smoothies. If you’re not familiar with sorrel, it’s a leafy green with a distinctly tart lemony flavor. Unlike many greens (ahem… kale…) that have flavors and textures that require many additional ingredients to make a tasty drink, sorrel shines with little encouragement and is wonderfully refreshing on a hot afternoon. (I may be sipping at one as I type.) You’ll also find that sorrel is very high in vitamins A and C, and is a good source of many B vitamins, potassium, and manganese. Please note that people who are prone to kidney stones need to be careful with sorrel as it does contain oxalic acid.