Ingredients
1 1/2 cups (1 3/4 ounces) loosely packed sorrel leaves, stems trimmed
1/2 cup freshly grated Parmesan cheese (from a 1-ounce piece)
1/4 cup pine nuts
1 teaspoon fresh lemon juice
Coarse salt
1/2 cup extra-virgin olive oil, plus more for drizzling
8 Flatbreads
4 cups assorted edible weeds, such as chickweed, purslane, or lamb's-quarters
Preparation
Process sorrel, Parmesan, pine nuts, lemon juice, and 1/2 teaspoon salt in a food processor until coarsely ground. With machine running, add oil in a slow, steady stream until mixture is emulsified. (Pesto may be refrigerated in an airtight container for up to 3 days.)
Spread 2 tablespoons pesto on each flatbread, and top with 1/2 cup edible weeds. Drizzle with oil, and sprinkle with salt. Serve immediately.
