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.