Quick ideas
Salad leaf pesto
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
Method
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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.
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Step 2
You can always make it in a pestle and mortar too.