– 2 cups of Sorrel leaves
– 2 garlic cloves
– 1/4 cup of toasted cashew nuts
– 1/3 cup of parmesan cheese
– 1/2 cup of extra-virgin olive oil
– A pinch of salt
1. Remove any debris, or roots from the Sorrel.
Wash the leaves, pat dry and add them to a food processor with the garlic, cashew nuts, parmesan, and salt.
Stored in an airtight container, sorrel pesto can be safely kept in the fridge for up to 5 days. Pour a thin layer of olive oil over the surface of the pesto to prevent it from turning brown
Pesto is super easy to freeze! You can use an airtight container or make smaller portions using an ice cream tray. It should store well for 3-6 months.