Ingredients with Measurements:
- 2 cups of redwood sorrel leaves, packed
- 1/2 cup of walnuts
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of extra-virgin olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Rinse the redwood sorrel leaves and pat them dry with a paper towel.
2. Toast the walnuts in a dry skillet over medium heat until fragrant and lightly browned, about 5 minutes.
3. Add the redwood sorrel leaves, toasted walnuts, Parmesan cheese, garlic, salt, and black pepper to a food processor or blender.
4. Pulse until the ingredients are roughly chopped.
5. While the food processor or blender is running, slowly pour in the olive oil until the pesto is smooth and well combined.
6. Taste and adjust seasoning if necessary.
- Time:
Preparation time: 10 minutes
- Cooking time: 5 minutes
Temperature:
- Room temperature
Serving size:
- Makes about 1 cup of pesto
Nutritional information:
- Calories: 160
- Fat: 16g
- Saturated Fat: 3g
- Cholesterol: 6mg
- Sodium: 242mg
- Carbohydrates: 2g
- Fiber: 1g
- Sugar: 0g
- Protein: 4g
Substitutions for ingredients:
- Redwood sorrel leaves: You can substitute with other types of sorrel or even basil.
- Walnuts: You can substitute with other nuts such as pine nuts or almonds.
- Parmesan cheese: You can substitute with other hard cheeses such as Pecorino Romano or Asiago.
Variations:
- Lemon zest: Add the zest of one lemon for a bright and citrusy flavor.
- Red pepper flakes: Add a pinch of red pepper flakes for a spicy kick.
- Sun-dried tomatoes: Add a few sun-dried tomatoes for a richer and more complex flavor.
Tips and tricks:
- Make sure to rinse and dry the redwood sorrel leaves thoroughly to remove any dirt or debris.
- Toasting the walnuts brings out their nutty flavor and adds a nice crunch to the pesto.
- Slowly pouring in the olive oil while the food processor or blender is running helps emulsify the pesto and create a smooth texture.
Storage instructions:
- Store the pesto in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- The pesto can be served cold or at room temperature. If you prefer it warm, you can heat it up in a small saucepan over low heat.
Presentation ideas:
- Serve the pesto in a small bowl or ramekin with a spoon for spreading.
- Use the pesto as a dip for vegetables or crackers.
- Toss the pesto with pasta or use it as a sauce for grilled meats or fish.
Garnishes:
- Garnish with a few extra redwood sorrel leaves or a sprinkle of Parmesan cheese.
Pairings:
- Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Serve with a simple green salad or roasted vegetables.
Troubleshooting advice:
- If the pesto is too thick, you can add a little more olive oil to thin it out.
- If the pesto is too thin, you can add more nuts or cheese to thicken it up.
Food safety advice:
- Make sure to wash your hands and any equipment used in the preparation of the pesto to prevent cross-contamination.
Food history:
- Redwood sorrel is a native plant of the Pacific Northwest and has been used by indigenous peoples for its medicinal properties.
Flavor profiles:
- The redwood sorrel adds a tangy and slightly sour flavor to the pesto, while the walnuts and Parmesan cheese add richness and nuttiness.
Serving suggestions:
- Serve the pesto as a condiment for sandwiches or as a topping for pizza.
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