Nut free American Sorrel Pesto Recipe

2/3 cup extra-virgin olive oil more or less on how thin you want it

4 cups of sorrel leaves

2 garlic cloves

1/2 cup pumpkin seeds

3/4 cups grated Parmesan (Reggiano) cheese

1/3 cup grated Pecorino Romano (Locatelli) cheese

Salt and pepper

2 teaspoons lemon juice

2 or 3 clean jars rinsed with white vinegar.

In a food processor put in the lemon juice, garlic and sorrel. Pulse a couple of times then add the cheese. Blend until it because a paste. As the food processor is going slowly drizzle in the extra-virgin olive oil. Taste for seasoning. Then spoon in to the jars pack it down for no air pocket . Then put a 1/8 to a 1/4 inch of oil on top and place in the fridge will last threw winter. Can freeze until spring.

Give it the Cheese!

Blend, Blend, Blend until it come together.

It goes great on pasta crackers tomatoes and more I hope you enjoy it!

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