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Lettuce Pesto

5 from 1 reviews

Give this unique pesto idea a try! In 30 seconds you’ll have yourself an easy, homemade pesto sauce made with lettuce instead of basil. Don’t toss that wilted lettuce, turn it into a pesto! This thick pesto is full of flavor and goes perfectly with breads, fish, and chicken. How’s that for a unique pesto idea?

Scale

Ingredients

3 cups Salad Greenshalf of a 5 ounce mixed greens container

1 ounce Parmesan Cheese

1/3 cup Pine Nuts

1/8 cup Olive Oil

3 Garlic Cloves

2 tablespoonMelted Butter

Salt & pepper to taste

Instructions

  1. Add all ingredients to a food processor and blend on low for about 30 seconds or until desired consistency is reached. If the pesto is difficult to blend, scrape down the sides and add a teaspoon of olive oil or water.

Notes

STORAGE: This pesto recipe keeps for 5 days in the refrigerator or 3 months in the freezer. If freezing, try portioning the pesto to an ice cube tray, that way you can pop out a pesto cube whenever you need one without having to thaw the whole container.

Enjoy this lettuce pesto recipe with bread, crackers, sandwiches, seafood, beef, chicken, pasta, pizza, roasted vegetables, mixed with butter, salad dressing, or soup garnish.

If adding this lettuce pesto to a pasta dish, reserve some of the pasta cooking water to splash into the pesto before serving. Adding pasta cooking water helps to thin out the pesto and better coats the pasta. The recommended pasta to pesto ratio would be this recipe (3/4 cup) with 1 pound of pasta.

This pesto recipe works best with wilted mixed greens, spinach, and spring mix. I have not tried this recipe with the lighter lettuce varieties, like iceberg or romaine lettuce.

Nutrition

Keywords: lettuce pesto

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