This is a great sauce to use on a flatbread, or lightly spread over fish or grilled meats. It can easily be made dairy-free by omitting the parmesan and adding more nuts or olive oil.
2 oz sorrel
1/2 cup grated parmesan
1/4 cup pine nuts, toasted (can substitute pecans or almonds for a nice alternative pesto)
1 tsp. lemon juice
1/2 cup extra virgin olive oil
salt and pepper, to taste
Remove any large stems from the sorrel and roughly chop. Place in a food processor or blender with the parmesan and nuts. Add the lemon juice. Blend well, and then slowly add the olive oil while the machine is running to make a smooth paste. Add salt and pepper as needed.