Marisa McClellan is my kinda gal. She’s a writer, recipe developer, veteran canner and tireless can-vangelist. When you read Marisa’s blog, you can tell — she can’t see produce without thinking about what it would look like in a jar.
Her first book, Food in Jars, has been printed umpteen times and sold a bazilion copies and I expect the same will be true for this lovely second book of hers – Preserving by the Pint. The recipes – for a pound of this or a couple of pints of that – are quick to pull together and the flavor combinations are sensational. The book is organized seasonally, the photos are delectable and the layout fits the charming, casual, friendly tone throughout.
Right off the bat, Sorrel Pesto grabbed my attention. I love me some sorrel. LOVE it. This is the recipe that I always make with sorrel, but I was ready for some new ways to use it because I think there’s a sorrel renaissance happening this year. I’m seeing it at all the farmers’ markets.
This recipe called for the larger, spade shaped leaves of wild sorrel. Check it out, there were even some sorrel flowers mixed in the bag. The flavor is lemony and acidic, with no bite at all, just fresh, green, and the taste of Spring.
I was thrilled to get my hands on this book and now you can, too. Marisa’s publisher, Running Press, has offered up a copy of Preserving by the Pint for one of my readers. Just leave me a comment and tell me the first thing you plan to preserve now that the growing season has commenced. I’ll choose a winner by random number generator on Monday, May 12.
Hope your world is warming up. Ours finally is. Ahhh.
reprinted by permission of the author
from Preserving by the Pint, Marisa McClellan (Running Press)
Makes one half-pint jar
2 cups /450 g packed clean sorrel leaves
1/2 cup/27.5 blanched and slivered almonds, toasted
2 garlic cloves
1/2 teaspoon finely milled sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup/60 ml olive oil, plus more as needed
Roughly chop the sorrel leaves and combine them with the almonds, garlic, salt, and pepper in the bowl of a food processor. Pulse until a paste begins to form. Remove the lid and scrape down the bowl, if necessary. Once you’ve gotten to a chunky paste, slowly stream in the 1/4 cup/60 ml olive oil with the motor running and process until well combined. Taste and adjust the seasoning.
Pack the pesto into a half pint/250 ml jar (if you’re freezing it, try dividing it between two quarter-pint/125 ml jars). Cover with olive oil (t keeps out the oxygen and prevents the top of the pesto from browning) and either refrigerate or freeze. It will keep in the refrigerator for at least a week, or in the freezer for up to a year.