Sorrel-ramp pesto.
You might be unaware, faithful reader, that sorrel is a leafy green had you only encountered it on our blog last year. Thankfully our improved camera can do justice to the beautiful, bright parrot green color of this early spring veg.
Although we used to think that pesto was synonymous with basil, we've come to realize that any leafy green with a strong flavor can serve as the base of this sauce. Here, we take advantage of the bright, tart flavor of sorrel. Since basil pesto typically includes a few cloves of garlic, we instead threw in a handful of ramps, which added another complex but not overpowering flavor. A quarter cup or so of walnuts and a half cup or so of grated Parmesan were the final ingredients. Delicious.
P.S. Speaking of pesto, if you haven't seen this recent article by Harold McGee on the great cilantro debate, you might want to check it out. Apparently it was cilantro, not basil, that served as the base of "traditional" Mediterranean pesto!
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