2 cloves garlic
1/4 cup shelled walnuts
2 1/2 cups spinach leaves
1/2 cuo sorrel/eaves
1/3 cup olive oil
1/3 cup Parmesan cheese, grated
salt and pepper, to taste
Place garlic and walnuts in a food processor bowl or blender. Cover and process or blend the garlic and walnuts until finely chopped.
Add the spinach and sorrel, cover.
With the machine running, gradually add the oil in a thin, steady stream, processing until the mixture is combined.
Add Parmesan cheese and salt and pepper, to taste.
Cover and process until just combined.
To store, divide pesto into 114-cup portions and place in airtight containers. Store in the refrigerator for up to 1 week or freeze.
Makes 3/4 cup or each portion serves 4.