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
Sorrel has a tart, tangy taste and replaces the need for lemon juice that most pesto recipes call for. It is best used in the Spring to avoid the bitter taste that develops later in the growing season.