Winter Carpaccio with Sorrel Pesto Recipe

Ingredients:

• 1 lb of beef carpaccio, sliced thinly
• 1/4 cup of finely grated parmesan cheese
• 2 cups of sorrel leaves, washed and dried
• 1/2 cup of pine nuts
• 1/2 cup of olive oil
• 1 clove of garlic, minced
• 1/4 tsp of sea salt
• 1/4 tsp of black pepper

Instructions:

1. In a food processor, pulse the sorrel leaves, pine nuts, garlic, salt, and pepper until coarsely chopped.
2. Slowly drizzle in the olive oil while continuing to pulse until the mixture is smooth.
3. Place the beef carpaccio slices onto a large serving platter.
4. Spoon the sorrel pesto over the carpaccio, spreading it out evenly with a spatula or the back of a spoon.
5. Sprinkle the grated parmesan cheese over the top of the pesto.
6. Serve immediately and enjoy!

Verdict and Serving Suggestions:

This Winter Carpaccio with Sorrel Pesto is a light and refreshing dish that’s perfect for the colder months. The tender slices of beef carpaccio are accented with the tangy and herbaceous sorrel pesto, while the parmesan cheese adds a nutty and savory note to the dish. Serve this carpaccio as a light, appetizer or as a main course with a side salad.