Sorrel is an interesting flavour that makes a delicious and simple pesto, which is easy to whip up in the middle of a busy week.
Ingredients: 30g sorrel, 15g parsley, 3 garlic cloves, 100g golden beetroot, 100g red beetroot.
From the larder: 200g spaghetti, 30g almonds (flaked or whole), 30g Parmesan, 50ml olive oil (plus more for the pasta), salt and pepper.
- Pre-heat the oven to 200 degrees C.
- Wash and/or peel the beetroot and cut into 1-2 cm chunks. Place on a baking tray drizzle with oil and sprinkle with a pinch of salt and pepper and place in the oven to roast for about 20 minutes, until soft.
- Bring a large saucepan of water to the boil, and when it comes to a rolling boil, add the pasta.
- Meanwhile make the pesto: roughly chop the sorrel, parsley and almonds and peel the garlic. Use a food processor, hand blender or mortar and pestle to whizz together the sorrel, parsley, garlic, olive oil, almonds and a generous pinch of salt until blended and then add the parmesan. Add more oil if too thick.
- When pasta is al denté, drain and stir in the pesto.
- Remove the beetroot from the oven and and serve on top of the pasta, garnished with Parmesan.