Parsnips - first of the season
Sorrel - *see recipe below
Chantelle of Fresh From The Boat will be back on Thursday with her selection of great fresh fish.
Christine will be baking:
- Blackberry and apple flapjacks
- Pear and ginger muffins
Kale and Sorrel Pesto
Serves 6 - 8
100g pine nuts
Large bunch of sorrel
2 Handfuls of kale (stalks removed)
100g Grated parmesan
225ml Olive oil
1 Garlic clove
1. Heat a dry frying pan, add pine nuts and toast until golden, shaking occasionally so they don't stick.
2. Add the toasted pine nuts and all other ingredients into a food processor and blitz until you have an even consistency.
3. Transfer to a jar, add a little oil on the top, so the pesto is submerged, seal and store in the fridge. It should keep for at least a week.
NB you can make this pesto without the kale, just increase the amount of sorrel by 2 handfuls.