Helena, our membership coordinator, collected a tasty recipe from the blog Local Milk. Scroll down a little ways, it is the garlic scape and sorrel pesto. I’m going to adapt it to what we actually have in our boxes, because the garlic scapes are a couple of weeks out. It is a fairly basic pesto recipe, with sorrel replacing the basil. I’m picturing this slathered onto chicken breasts, tossed with pasta and asparagus, or smeared on crusty dark bread. I adjusted it down for the smaller bunches of sorrel, but bump it up if you’re a large or medium share and have a lot of it to use.
Sorrel and Green Garlic pesto
1/2 cup chopped green garlic (roots and tough green ends discarded)
1 cup chopped sorrel
scant 1/4 cup toasted pine nuts
scant 1/4 cup freshly grated Parmesan
juice of a quarter lemon
1/4 cup good olive oil
salt and pepper to taste
Run the garlic, sorrel, pine nuts, Parmesan, and lemon juice quickly through a food processor to form a rough paste. Add the olive oil slowly, pulsing until it is as smooth as you’d like. Taste, season, and serve. Pestos can be frozen in small portions for later use in sauces, soups, and dips.
** Helpful hint: this is a good way to use up your green garlic all in a go — freeze it and save it for later. I have made arugula pesto in the same way, which is spicy and sharp.