River Cottage Sorrel Pesto With Goat's Cheese

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 2 tablespoons pine nuts
• 1 small garlic clove, peeled and crushed
• young sorrel (1-2 handfuls, about 45g in weight)
• flat leaf parsley, stalks removed (1 small bunch)
• sea salt
• 6 tablespoons extra virgin olive oil
• 30 g hard goat's cheese, grated

Recipe

• 1 in a small frying pan over a medium heat, lightly toast the pine nuts until they're just beginning to turn golden, then tip out into a food processor. add the garlic, sorrel, parsley and a pinch of salt to the pine nuts, then pulse a few times until roughly chopped and combined. slowly pour in the olive oil, pulsing as you go, until the pesto is the consistency you like.
• 2 spoon the pesto mixture into a bowl and stir in the goat's cheese. the pesto will keep, sealed in a jar with a slick of olive oil over the top, for about a week.