Basil and pine nuts are lovely, but so are the myriad of greens and nuts available seasonally. Basil begins to disappear as soon as the weather cools down, leaving room for greens such as sorrel and arugula to shine. Don’t be shy about subbing the sorrel out for spinach and the pistachios for walnuts. Be sure to toast any nut you use- sky’s the limit!
- 1 small Shallot
- 1/4 cup Toasted Pistachios
- 6–8 leaves Sorrel
- 1/2 cup Olive oil
- 1 Tbsp Feta or Goat cheese
- Salt and pepper, to taste
- Place the shallot and nuts in the food processor and pulse just until the nuts resemble fine pebbles. Try not to pulse these too much- they end up pasty.
- Add the sorrel and olive oil and pulse just until they come together. Transfer to a bowl and add cheese. Taste and adjust with salt and pepper as you see fit.
Sorrel is a puckery, lemony green that belongs to the same family as buckwheat and rhubarb. Its leaves are every so slightly velvety and quite long and slim. You can find these at farmers markets and some grocers, but growing them on a window sill or garden will gift you the hearty greens all winter long.