Ingredients
1 cup sorrel
4 tbsp shallots, finely minced
4 tbsp pine nuts, ground
3 tbsp parsley, chopped
3 tbsp chives, chopped
1 grated peel of 4 oranges
1/4 onions, red, chopped
1 tbsp mustard, dry
1 tsp salt
1 tsp pepper, black
1 pinch pepper, cayenne
3/4 cup oil. olive
Directions
Wash the sorrel and dry it well, by hand or in a salad spinner.
Chop the sorrel coarsely, and again squeeze away any liquid.
Blend the sorrel, shallots, pine nuts, parsley, chives, orange peel
and onion in a food processor or blender. (If using a blender, make
sure these ingredients are already finely chopped.)
Add dry mustard, salt, pepper and cayenne, and mix again. SLOWLY
drizzle in the oil while the blade is moving. Transfer to tempered
glass jars and store in refrigerator (for up to 8 to 10 weeks) or in
the freezer for up to a year.
NOTES: Sorrel's peak season is summer, although you can find
hothouse sorrel year round in some stores. You may reduce the amount
of orange peel by 1/4 or 1/2 if you'd like to emphasize the sorrel or
other flavors. Walnuts or almonds may be substituted for the pine
nuts.
Servings: 1 servings
Pesto (Sorrel-Chive Herb Paste) Recipe brought to you by Recipe Ideas
Categories: Italian; Sauce; Vegetable
The History of Recipes
We are able to read the history of `recipes` back into the far past, at least as far as the early Egyptians, and maybe even further. However, mostly, these ancient recipes were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe found, according to historians are some ancient tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. As we move into The time of the romans around 25BC a man called Apicius created a number of scripts describing recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvres, main course and afters, a style of dining still practiced today. Aspicius tells us how the chefs of Roman times used many different herbs and spices, including a few that will be familiar to modern chefs for example basil, mint and parsley. During the next few centuries, the rich families of the West competed with each other to serve up the most exotic banquets, and as a result chefs and their recipes were greatly in demand. Even so, it wasn`t until the nineteenth century that cooking and recipe collections became popular. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to assembling, verifying, and publishing recipes common in their social group. The revolution that is television brings us cooking programs and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes like those on our web site. |
We hope you enjoy this Pesto (Sorrel Chive Herb Paste) recipe.
