I harvested the tall stalks of lovage & pruned one of my rosemary plants, bringing in that fresh aroma into the kitchen.
|~ lovage ~|
|~ rosemary ~|
Having different flavoured vinegars & oils in the kitchen means your meals will never become boring or bland - one new flavour will lead to more...!!!
|~ sorrel ~|
My base recipe is the same as most other pesto recipes: olive oil, lemon juice, salt & pepper & green herbs. This year I decided to use fresh chives in the blend instead of garlic - 1) I'm out of garlic & 2) I've been having a rather strong 'reaction' to garlic & have removed it from most of my cooking for a while. This recipe allows the pesto to be transformed into many different ways when you are looking for a hit of green, tart & tangy goodness to your dishes.
You can add mayo or sour cream or cream cheese or a bit of hot sauce or toss it with some salsa or spread on fresh salmon or add chopped rhubarb for a pork dish.... honestly - one of my essentials in my fridge is a jar of sorrel pesto.
|~ finished pesto ~|
I pour the pesto into small jars & pop them down into the bottle of the freezer for use later on in the year. Sorrel grows so well out here that I might be able to do another one or two harvests for pesto! For the spring, when the plants send up more tender shoots, I'll use those fresh in salads & enjoy the lemony-tart-tang....