Garden sorrel is sometimes called lemon sorrel because of its very pronounced tartness. A dab of this mixed with butter is a natural on broiled fish.

 

Makes 3-1/2 cups

 

Ingredients

2 cups garden sorrel

1/3 cup parsley

2 garlic cloves

1/3 cup grated Parmesan cheese

1/4 cup roasted pine nuts

Salt to taste

1/4 cup olive oil

 

Directions

Place all ingredients except oil in a food processor; process until smooth while drizzling in olive oil. Will keep several weeks in the refrigerator and can also be frozen.