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Sorrel Pesto for Pasta

2 cups coarsely chopped fresh sorrel, ribs removed
1/3 cup packed fresh parsley leaves
2 garlic cloves, roughly chopped
1/3 cup freshly grated parmesan
1/4 cup pine nuts
1/2 teaspoon salt
1/4 cup olive oil

In a food processor or blender puree the sorrel, the parsley, the
garlic, the parmesan, the pine nuts and the oil, transfer the pesto
to a jar with a tight fitting lid and chill it, covered. The pesto
keeps, covered and chilled, for 2 weeks. Makes about 1 cup.

To use the pesto: For every pound of dried pasta cooking in a kettle
of boiling water, stir together in a heated serving bowl 3/4 cup
of the pesto and 2/3 cup of the hot cooking water. When the pasta
is al dente, drain it in a colander, add it to the pesto mixture,
and toss the mixture until the pasta is coated well. Vermicelli
works very well with this recipe.

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