Sorrel Pesto

2 cups coarsely chopped fresh sorrel, ribs removed
1/3 cup packed fresh parsley leaves
2 garlic cloves, roughly chopped
1/3 cup freshly grated parmesan
1/4 cup pine nuts
1/2 teaspoon salt
1/4 cup olive oil
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.