Delicious and so easy, sorrel pesto is a bright lemony version of the classic made with spring sorrel from the garden or farmer's market and local hazelnuts. Quick to whip up in your food processor.
In food processor (or with mortar and pestle if you feel like it and have the extra time) process the hazelnuts and salt until the nuts are very finely ground. Add the garlic and process again until it is uniform with the nuts.
Add the sorrel, about ½ cup at a time until it is finely ground.
Add the oil slowly, continuing to stir or process as you pour it in.
Stir in the lemon zest and grated parmesan and season to taste with salt. Add extra oil in you want a looser sauce.
Serve with hot pasta like fettuccine or pappardelle, on crostini or as a condiment on white beans, grilled fish or chicken.