Pic of Salad leaf pesto

Salad leaf pesto

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Salad leaf pesto

Serves 4 5 min
Don't let leftover salad leaves go slimy in the bottom of your fridge... blitz them into pesto. Try this mixed through cooked pasta; swirled into soups; served as a condiment to baked potatoes; spread in a sandwich. Enjoy however you fancy.

Cook's notes

If you've got any basil or mint in the fridge, try adding a few leaves into the mix too.

Ingredients

  • 100g mixed salad leaves
  • 50g parmesan, grated
  • 50g pine nuts, or other, i.e toasted hazelnuts, cashew nuts
  • 1 large/2 small garlic cloves, peeled
  • Olive oil
  • Juice of 1 lemon
Image of Salad leaf pesto

Method

Prep time: 5 min
  • Step 1

    In a food processor, blitz the salad leaves with the cheese, nuts and garlic, adding olive oil to your desired consistency. For a lighter version, use a mix of water and less oil (note: it won't last quite as long). Add salt, pepper and lemon juice to taste.
  • Step 2

    You can always make it in a pestle and mortar too.

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