Wash and dry the leaves. Aim for around a 2–1 ratio for a sauce that has a zesty punch but also allows that irony flavour of the spinach to come across too.
Place the leaves, pine nuts, garlic, sea salt and olive oil in the blender bowl and pulse. Gradually add olive oil to achieve a desirable thickness. If you plan on storing the sauce it will keep much better with a good layer of oil above it.
This recipe was given to me by Phil Stanley, the great pesto maker. Phil says if you use cultivated sorrel double the quantity.
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