Lettuce have some pesto!

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.

 

Lettuce Pesto

 

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.

Variations

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!

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