Posted on

A taste of the Valley of the Moon

Fava Leaf & Meyer Lemon Pesto and Sorrel Pesto recipes
A taste of the Valley of the Moon
Fava leaves and blossoms.Photo by Sheana Davis

By Sheana Davis

Introducing Sheana Davis & Ben Sessions, the proprietors of The Epicurean Connection in Sonoma. Davis will be providing our Kenwood Press readers recipes from time to time. The recipes will feature seasonal and locally sourced ingredients. If you make one of the recipes, please send us your photos!

Each season in Sonoma Valley brings us an abundance of vegetables, herbs, and harvest Late Winter always proves to be one of my favorite times of year as I find we are cooking with items some may call cover crops, yet I find them some of the finest herbs to create pestos and sauces. Fava Leaf Meyer Lemon Pesto & Sorrel Meyer Lemon Pesto are two at the top of my list.

Fresh harvested Fava leaves, have a beautiful earthy flavor. We gathered ours from from Ross Cannard Family Farm in Glen Ellen this season, and they have been truly amazing. The locally grown Sorrel from our backyard, which has an elegant lemon flavor, makes an amazing pesto.

In addition, we use the Fava blossoms to garnish our salads, and we have not even arrived at Fava beans! Around the valley you will see Meyer lemons everywhere, so please take advantage of the wonderful flavor and enjoy the two pesto recipes below.

You can locate these plants at Swede’s Feeds in Kenwood or at Ross Cannard Family Farm ([email protected]).

Fava Leaf & Meyer Lemon Pesto

Yields 2 cups Created by Sheana Davis, The Epicurean Connection 1 1/2 cups Fava leaves, stems removed 1/4 cup Meyer lemon juice 1/4 cup fresh garlic, minced 1 cup olive oil 1/4 – 1/2 teaspoon salt and freshly ground pepper *Optionally add in 1/2 cup chervil to expand the flavor. Place all ingredients in a food processor, and blend until smooth. Taste and adjust seasoning.

Store in refrigerator for up to 4 weeks or freeze for up to 3 months. Serve over chilled or warm pasta, roasted vegetables, in mashed potatoes, or over grilled seafood or chicken.

Sorrel Pesto

Created by Sheana Davis, The Epicurean Connection 1 cup Sorrel leaves, stems removed 1/4 cup green garlic, roots and greens removed, chopped fine 1/2 cup olive oil 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 tablespoon Meyer lemon juice 1/2 teaspoon Meyer lemon zest Place ingredients in a food processor, and puree until smooth. Taste, adjust seasoning, and enjoy.

Serve over roasted vegetables, Swiss chard, pasta or fish. Store in refrigerator for up to 4 weeks or freeze for up to 3 months. *Mix 1/2 cup pesto & 1/2 cup Chevre for a Sorrel Chevre vinaigrette.

Davis attended Santa Rosa Junior College and worked for food writer M.F.K. Fisher in Glen Ellen. Sessions is a wine educator and worked in the wine business for over 25 years. They live in Sonoma with their dog Melbi and two bad cats.

“Sharing food with another human being is an intimate act that should not be indulged in lightly.” -M.F.K. Fisher

Share