Pesto leaf salad recipe

25 ratings Rate
  • Serves 4
  • 15 mins to prepare and 5 mins to cook
  • 410 calories / serving
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Place all the lettuce in a salad bowl with the basil and parsley leaves, toasted pine nuts and Parmesan shavings. Toss to combine. In a small bowl, whisk together the extra virgin olive oil, lemon juice and the finely chopped garlic, basil and parsley. Set aside.

Heat 1 tbsp olive oil in a small frying pan and fry the chorizo until crisp. Drain on kitchen paper. Drizzle the dressing over the salad leaves and toss gently. Scatter over the warm chorizo and serve immediately.

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  • Ingredients

  • 2 little gem lettuce, cut into slim wedges
  • 1 romaine heart, thickly sliced
  • 100g red summer lettuce, thinly sliced
  • handful of basil
  • handful of flat-parsley leaves
  • 25g pine nuts, toasted
  • 50g Parmesan shavings
  • 1tbsp olive oil
  • 200g sliced chorizo
  • For the dressing

  • 5tbsp extra virgin olive oil
  • 1tbsp lemon juice
  • 1 garlic clove, finely chopped
  • 2tbsp basil, finely chopped
  • 1tbsp flat-leaf parsley, finely chopped
  • Energy 1705kj 410kcal 21%
  • Fat 37g 53%
  • Saturates 10g 50%
  • Sugars 4g 4%
  • Salt 1g 17%

of the reference intake
Carbohydrate 4.5g Protein 15.9g Fibre 2.5g


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