Instead of arugula we got sorrel in our local box yesterday.  Also some tomatoes and a patty pan squash instead of melon.  Combined with some of this week’s work drama, the change is making me a little twitchy.  I was annoyed last night, but this morning I realized I like tomatoes and squash way better than melon, so this was a good substitution.  But what to do with the sorrel?

When I tasted a raw leaf yesterday it tasted like a spicy, acidic, tangy version of spinach.  Too strong for a salad on its own. Too soft to sautee with garlic.  But just right for a pesto, which will complement the pasta dish I was planning to make tonight anyway.  Here’s how I plan to adapt my usual pesto recipe:

• 1 bunch sorrell, ribs removed
• 1/2 cup shelled pecans
• 3 cloves garlic
• 1 Tbs. lemon juice
• 1/2 cup olive oil
• 1/4 cup parmesan cheese*
• 1 Tbs. ground pepper
• 1 tsp. salt

Making pesto is really easy if you have a food processor.  We also got basil in the box, so I will probably whip up a batch of basil pesto to have on hand while I have the food processor out.  The recipe is just like above, except I sub basil for the sorrell and pine nuts for the pecans.

*use more cheese if you’re planning to serve hot with pasta or pannini