Sorrel Pesto

Sorrel's vibrant color and bright lemon flavour have long been favoured for delicate soups and sauces. It's also so natural in pesto, which can be spread on flatbread and topped with greens for an unexpected spring appetizer.

1½ cups (1¾ oz) sorrel leaves, stems trimmed
½ cup Parmesan cheese, freshly grated
¼ cup pinenuts
1 tsp. lemon juice, freshly squeezed
sea salt
½ cup extra-virgin olive oil

Process sorrel, Parmesan, pinenuts, lemon juice, and ½ tsp. 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 Tbsp. pesto on each flatbread, and top with ½ cup edible weeds. Drizzle with oil, and sprinkle with salt.

Serve immediately.

Makes 8 servings.