Flatbread with Sorrel Pesto and Edible-Weed Salad
Sorrel's vibrant color and bright lemon flavor have long been favored for delicate soups and sauces. It's also a natural in pesto, which can be spread on flatbread and topped with greens for an unexpected spring appetizer.
- Yield: Makes 8
Source: Martha Stewart Living, April 2008
- 1 1/2 cups (1 3/4 ounces) loosely packed sorrel leaves, stems trimmed
- 1/2 cup freshly grated Parmesan cheese (from a 1-ounce piece)
- 1/4 cup pine nuts
- 1 teaspoon fresh lemon juice
- Coarse salt
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- 8 Flatbreads
- 4 cups assorted edible weeds, such as chickweed, purslane, or lamb's-quarters
Process sorrel, Parmesan, pine nuts, lemon juice, and 1/2 teaspoon salt in a food processor until coarsely ground. With machine running, add oil in a slow, steady stream until mixture is emulsified. (Pesto may be refrigerated in an airtight container for up to 3 days.)
Spread 2 tablespoons pesto on each flatbread, and top with 1/2 cup edible weeds. Drizzle with oil, and sprinkle with salt. Serve immediately.