Page title and description

Quick ideas
Salad leaf pesto
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

Method
Prep time:
5 min
PT5M
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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.