Spring Pesto w/ Sorrel

• About 6 Servings (1 cup)

• Prep Time: 10 minutes

• Total Time: 10 minutes

Adapted from The Kitchn

Tart sorrel along with other spring greens like arugula and baby kale make a wonderful springtime pesto that goes great on anything from pizza, pasta or roasted veggies!

Ingredients

• 6 cups gently packed spring greens (sorrel, arugula, spinach, parsley, etc.)

• 1/2 cup gently packed mint leaves

• 1/2 cup hemp seeds (or nuts, seeds of your choice)

• 2 tablespoons chopped preserved lemon peel (rinse and remove pulp before chopping)

• 1 garlic clove

• 2/3 cup extra virgin olive oil

• Salt, to taste

Instructions

Place the greens, mint, seeds/nuts, preserved lemon, and garlic in a blender or food processor. Blend until finely chopped, scraping down the sides of the bowl as needed. With the machine running, add the olive oil in a slow, steady stream. Blend until emulsified, scraping down the sides of the bowl as needed. Taste and add salt or adjust other ingredients as desired.