Cascading Kitchen Notes
We served this with our veggie pancakes but it would be great with fish or grilled veggies or as my husband used it this morning on a tortilla with scrambled egg and marinated veggies.
Sorrel/Lemon Balm Pesto
Special thanks to Elham for the genesis of this farm recipe. She took home her farm share a few weeks ago and whipped up this lovely pesto. See her picture w/ Borage flowers as garnish. Mimi put her hand to it to work out quantities and here’s what we served in the barn alongside our veggie pancakes.
Place in your food processor:
- 3-4 cups Sorrel leaves-coarsely chopped
- 3-4 cups Lemon balm leaves-coarsely chopped
*If you don’t coarsely chop the leaves you can end up with a stringy texture
- 1 garlic clove
- 1 cup toasted walnuts
Pulse the food processor until it looks like a textured paste not a green liquid.
½ cup olive oil
*Always add the oil last to any pesto or you run the risk of burning the oil and giving the pesto a bitter taste.
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