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Salad leaf pesto recipe

3 ratings

Sub basil in the traditional pesto for any mixed salad leaves you have in the back of the fridge. Pulse them with garlic, lemon, cheese and whatever nuts you have on-hand for a quick and easy pesto that's great on everything from eggs to pasta. See method

Makes 250ml
10 mins to prepare
84 calories / serving
Freezable
Gluten-free

Ingredients

40g mixed salad leaves
1 small garlic clove
½ lemon, juiced
25g grated Parmesan or pecorino
30g mixed chopped nuts (try hazelnuts, walnuts, Brazil or macadamia)
100ml olive oil

Each serving contains

Energy
345kj
84kcal 4%
Fat
9g 12%
Saturates
1g 7%
Sugars
0g 0%
Salt
0.1g 1%

of the reference intake
Carbohydrate 0.3g Protein 1.1g Fibre 0.2g

Method

Put mixed salad leaves in a food processor with the garlic clove, the juice of ½ lemon, grated Parmesan pecorino and 30g mixed chopped nuts(try hazelnuts, walnuts, Brazil or macadamia). Pulse a few times to coarsely chop. With the motor on, slowly drizzle in 100ml olive oil until you get a smooth sauce. Scrape down the sides and blend again; season. Stir through pasta, swirl into soups, or spoon onto pizzas and tarts. Will keep, covered, for up to a week in the fridge.

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Freezing and defrosting disclaimer
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read out article Love Your Freezer.