Sorrel and cashew nut pesto

Ingredients:

1.      2 cups of sorrel cut into strips

2.      Lightly toasted cashew nuts – 2 handfuls

3.      4-6 cloves garlic

4.      Olive oil – we used garlic or lemon flavoured oil – around ¼ - 1/3 cup – add more if needed

5.      ½ Lemon or lime - juice squeezed

6.      Parmesan – grated – 1 x handful

Method:

Lightly toast the cashews

In a bowl blend the sorrel and oil, then add the remaining ingredients and blend to your preferred consistency.

Place in a jar and squeeze a little lemon on top to keep the vibrant colour.