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.
 

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