Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
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

Preparation:

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.