3 C. of packed sorrel leaves, thoroughly washed and dried
4 – 5 large cloves of garlic, roughly chopped
3/4 C. Greek extra virgin olive oil (I like Athena brand)
¼ C. of pine nuts
1/2 C. walnuts
3/4 C. grated Parmesan (Reggiano) cheese
1/3 C. grated Pecorino Romano (Locatelli) cheese
salt
pepper

In a large food processor, combine sorrel leaves, garlic, pine nuts and walnuts. Process to make a near paste. Scrape bowl. With machine on, slowly drizzle in olive oil. Scrape bowl again. Add the cheeses, a big pinch of salt and 12 grinds of fresh pepper. Process again, taste and add more salt, if necessary, to your liking. A one C. portion is enough to coat 1 lb. of dried pasta, cooked. I like it on fusilli or gemelli best as it can get in all the little groves for maximum coverage and flavor. Excellent to put a dab on grilled chicken breasts, squash, potatoes or green beans. Adds a lovely cheesy, lemony flavor.