Meatless Monday: Sorrel-Hazelnut Pesto (Vegan)

 Sorrel pesto

This pesto is so good, I promise you, you won't miss the Parmesan cheese! And if you don't have a source of sorrel, don't worry.  Sorrel adds a vibrant lemony flavor to this dish, but the recipe works well with other greens.  This pesto would make a delicious filling for a tea sandwich.

This recipe originally came from Portland Magazine.  

Sorrel-Hazelnut Pesto (Vegan)

1 cup sorrel, loosely packed

1 cup parsley, firmly packed (OK to keep stems)

3 green onions, roughly chopped

1 clove garlic

1/2 cup hazelnuts (we use raw hazelnuts; OK to leave skins on; they get chopped up)

1/4 cup nutritional yeast

1/2 cup olive oil

1 teaspoon sea salt

1/2 lemon, juiced (1.5 Tbsp)

• Pulse first 6 ingredients in a food processor  until finely minced.
• Add oil in a steady stream, scraping down sides as needed.  (I can't add oil while my processor is running so I add a bit, whirl, stop and scrape, add a bit more, whirl, etc.)
• Add salt and lemon juice; whirl to combine.

Keeps in fridge for a week.  Freezes well, too!