Okay, as promised I rushed upstairs as soon as I got home from Albany so I could get this up for you all. (I did not take this picture today; we got more snow than this. This one is from a couple snows ago.) Alas, I don’t have a picture of today’s pesto because I left the jar at the WAMC studio so the nice people there could enjoy it with the bread.
Sorrel and garlic chive pesto:
Approximately equal amounts of sorrel and garlic chives (greens only or greens and bulbs, trimmed of roots, if you want it more garlicky)
Good olive oil
Salt
Wash and coarsely chop the greens, then add them to the bowl of a food processor with a fat pinch of salt. Spin the machine, adding oil until the mixture grabs the blade and makes a vortex. Stop the machine, scrape the sides down with a spatula, and spin again. Do this a couple more times until it’s all nice and smooth, then taste it for seasoning and adjust if needed.
This is great on crusty grilled bread (how we ate it) or any way you’d use pesto: on pasta, on fish or chicken, or turned into a salad dressing by adding some vinegar, mustard, and/or other things you enjoy on your salad. Keep in mind that this works with just about any combination of herbs; your mileage may vary depending on where you live.
Details on the Italy trip to follow soon, I promise. Follow my Instagram for the most regular updates on everything I’m picking, cooking, eating, and teaching.
My book can be found here. I also mentioned Dina Falconi’s book; it’s a lovely and useful guide to the edible plants of our region.
Thanks to Jim, Ray, and the WAMC crew, and thanks to you for listening and reading. Audio of the show can be found here.