Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1012.04 Kcal (4237 kJ) | ||
| Calories from fat | 398.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.27g | 68% | |
|---|---|---|---|
| Cholesterol | 14.52mg | 5% | |
| Sodium | 834.59mg | 35% | |
| Potassium | 134.43mg | 3% | |
| Total Carbs | 147.73g | 49% | |
| Sugars | 144.75g | 579% | |
| Dietary Fiber | 0.74g | 3% | |
| Protein | 8.82g | 18% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 1.2mg | 7% | |
| Calcium | 191.7mg | 19% | |
| Amount Per 100 g | |||
| Calories | 330.93 Kcal (1386 kJ) | ||
| Calories from fat | 130.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.48g | 68% | |
|---|---|---|---|
| Cholesterol | 4.75mg | 5% | |
| Sodium | 272.91mg | 35% | |
| Potassium | 43.96mg | 3% | |
| Total Carbs | 48.31g | 49% | |
| Sugars | 47.33g | 579% | |
| Dietary Fiber | 0.24g | 3% | |
| Protein | 2.88g | 18% | |
| Vitamin C | 0.4mg | 2% | |
| Iron | 0.4mg | 7% | |
| Calcium | 62.7mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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