My herb and vegetable garden is looking fabulous at the moment. I love to pop out of the kitchen and pick fresh lettuce to make a quick lettuce pesto. Have you varied your pesto ingredients from basil? What works for you? Prep time - 10 mins Ingredients: • 2 big handful of mixed lettuce leaves ( about 4-5 cups, try and use a mixture of leaves, cos, ice berg, red coral, butter head, red coral, green coral) • 1 tbsp. capers, drained • 1 clove garlic, minced • Handful of lemon basil leaves or basil • 1/3 cup chopped sun dried tomatoes • ¼ cup toasted pine nuts • 1/3 cup grated parmesan cheese • ¼ cup olive oil, if you want a looser pesto add a little more oil • Salt • 1 tbsp. lemon juice Recipe Steps: 1. Place all the ingredients into a food processor and blend until combined and chopped together. 2. Adjust the seasoning and store in an airtight container or jar in the fridge for about 3 weeks. If the top is covered with oil the pesto will stay fresher for longer.
Posted on: Sat, 11 Oct 2014 01:00:00 +0000
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