Last night I decided to use a little of my garden goodness. Raided the herb bed and stripped down my sorrel plant to make a fresh pesto. So here it goes.
2 cups sorrel leaves, washed and minced
1 Tbsp fresh crushed garlic
2 Tbsp orange juice (or use lemon for an ultra lemony flavour)
1/4 cup olive oil
1/4 cup parmesan cheese (or other hard cheese)
1/4 cup toasted pinenuts (or other nut)
1/2 tsp sea salt
Mix above ingredients together in bowl you are going to use to serve the pasta in. This size batch will coat roughly a 4 person serving of pasta.
Boil water and cook desired pasta - I used a whole grain rotini as this pesto can stand up to the stronger flavour of a whole wheat pasta. Add raw prepped jumbo shrimp to pasta roughly 3 minutes before pasta is completed cooking. Drain and toss with pesto. Voila! Serve with fresh bread & butter and veggies & dip for a quick and easy summertime dinner.