Sorrell or Moringa Pesto
2 Cup fresh chopped sorrell, ribs removed OR 2 C fresh moringa leaf
⅓ Cup packed fresh parsley, leaves only (flat or curly)
2 garlic cloves, roughly chopped
⅓ Cup hard, soaked nuts, chopped
¼ Cup Extra Virgin Organic Olive Oil (EVOO)
¼ Cup toasted pine nuts
Process all ingredients in bowl of food processor, pulsing intermittently to keep it chunky or running steadily if you prefer a more puréed consistency to your pesto.
If refrigerated, will keep up to two weeks. Pesto preserves best when stored in a glass jar with airtight lid, filled to the top, with a light slick of EVOO oil that will cover entire surface area.
To serve over pasta, reserve ½ cup of cooking water from when you cook and drain your pasta and mix in ½ C pesto. Combine them. Toss this mixture over cooked pasta and serve while warm.