White Beans with Sorrel Pesto

I have sorrel (lemony tang leaves) growing out on my balcony farm, and am always looking for ways to use it. I plan to make this today!!!
(serves 2-3)

Beans:
1 can* small white beans, drained and rinsed (or you can soak dry beans overnight, then boil and
     cover - off the heat - for one hour; drain and cool)
Lemon wedges*
Pesto:
1&1/2-2 cups loosely packed fresh sorrel leaves (if you can't find it, use basil and add lemon juice)
1/4 cup pine nuts or Marcona almonds
1-2 cloves of garlic, minced
1/4 cup freshly grated Parmesan
1/2 cup EVOO
Kosher* or Malden* salt
Freshly ground pepper


Put pesto ingredients in a blender or food processor, and blend to a coarse puree. Stir into beans. Cover and refrigerate. Serve with lemon wedges.

"There shall be eternal summer in the Grateful heart." ~ Celia Thaxter

Have FUN today!!!

Love,

MM