I promised you a pesto recipe for all that sorrel – so here it is! Both vegan and nut free! I used it on my chard and potato salad. Served with oriental baked sea bass.
Makes a good bowlful
10½oz peas, thawed if frozen or blanched for one minute if fresh
6 tbsp extra virgin olive oil
Large handful of fresh sorrel leaves, larger ones stems removed
Juice of 1½ lemons, plus grated zest of one
1 tbsp peeled and freshly grated ginger
1 garlic clove, roughly chopped
Salt and black pepper
Put everything into a blender and whizz! Hey pesto!