BAGGED SALAD PESTO
A zingy, delicious recipe, suitable as a dip or dressing
Equipment
- Food blender or use a pestle and mortar
- Scales
- Measuring Spoons
Ingredients
- 80n-100 g green salad leaves e.g. rocket, watercress, spinach, mixed bag or use soft herbs
- 60 ml unrefined rapeseed or olive oil
- 1 lemon, juiced about 30ml or 2 tbsp
- 2-3 garlic cloves or use 2-3 tsp garlic paste
- 3 tbsp nutritional yeast or finely grated parmesan or extra mature cheddar
- 2 tbsp sunflower seeds or you can use pine nuts
- 1/4 tsp salt
Instructions
- Pop all of the ingredients in a food blender and blend away, as simple as that! Alternatively, you can pound this down in a pestle and mortar.
- If you want a thinner sauce type pesto, add an extra 20ml or oil or water.
- This pesto will keep in an airtight container for a few days in the refrigerator. Pour an extra layer of oil over the top to make it last a bit longer.
Notes
Pesto can be used as a dip, as I have shown here, mixed into pasta, potatoes (try mixing with potatoes before roasting - delicious!), smeared over chicken or fish before baking or as a spread on toast then topped with a poached egg.
It also livens up salads.