I mentioned in my last post that I had an idea to use up any bitter lettuce you might have.
It dawned on me to use the lettuce as the base of pesto! This is a wonderful way to make pesto when you don’t have an abundance of basil plants or to make this in the winter, when fresh basil can be scarce.
A few handfuls of mixed lettuce, torn in to pieces
10 fresh basil leaves, torn
½ cup of olive oil
3 tablespoons grated Parmesan cheese
1 tablespoon minced garlic or 3 cloves of garlic
Two tablespoons slivered almonds
1 teaspoon of dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
Salt and pepper to taste
Combine all ingredients in a food processor and pulse until finely chopped. Chill in the refrigerator for at least an hour.
Recipe yields approximately 1 and ¼ cups of pesto.
This is my favorite part, because I hate to make anything the same way twice. This would taste great with grated romano or asaigo cheeses. You could add fresh oregano and parsley. I used dried because my plants aren’t really that big. I think using spinach would be a nice addition, if not the sole leafy green you use. Feel free to use your wilted salad greens, too! I used slivered almonds because that is what I had. I am sure you could use pine nuts or walnuts as well. Have fun with it!
In case you were curious, I served the pesto on some sourdough Italian bread from local business, The Bakery at Conroy’s Organics.
Have a great day friends! As always, keep cooking!