Sorrel Pesto with Cashews


1 1/2 c chopped fresh sorrel, stems removed
1/2 c packed fresh spinach, chopped
1/3 c roasted and salted cashews, reserve 2 T chopped for garnish
2 green onions, chopped
2 T grated Parmesan cheese
2/3 c olive oil
1 14 oz package of rice noodles, cooked per instructions on box


Combine first 5 ingredients in a food processor and pulse until it resembles a coarse meal. Slowly add olive oil until mixture becomes smooth. In a large bowl, toss with cooked rice noodles using a tongs or two forks, top with cashews and serve immediately.

This recipe is courtesy Liz at Inspired By The Seasons.