Lettuce Pesto Pasta
Try this quick and simple lettuce pesto recipe. The lettuce is blended with garlic, pine nuts, parmesan, lemon and olive oil and served with fresh pappardelle.
Substitute:
- No lettuce? You can use any sort of lettuce or leafy greens (spinach, kale…).
- No basil? Try without, using only lettuce.
- No pine nuts? Use sunflower seeds instead.
- No pappardelle? Try with the pasta of your choice.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: 2
Ingredients:
1 lettuce
1 Garlic clove
a bunch of Basil leaves
30 g Pine nuts
20 g Parmesan / vegan parmesan
Lemon juice (1/2 a lemon)
4 tbsp Olive oil
Pasta pappardelle
Salt & pepper
Recipe:
- Make the pesto: Wash and roughly chop the lettuce. Place the lettuce in a food processor along with the garlic, basil, pine nuts, lemon juice, and grated parmesan. Pulse blend for a few seconds, then add the olive oil and blend to combine. Season to taste with salt and pepper.
- Cook the pasta: Bring a large pan of salted water to the boil. Cook the pasta al dente and reserve some of the cooking water. Drain.
- Serve: Add half of the pesto to the pappardelle and toss to coat. Serve the pasta and add more lettuce pesto on the top.
How to store
Store the pesto in a small jar covered with olive oil to prevent oxidation. Keep the lettuce pesto in the fridge for up to 3 days. The pesto can also be stored in the freezer for up to 3 months.
Leftovers
Use the lettuce pesto in roasted vegetables. Chop and roast the vegetables of your choice, then toss in lettuce pesto and serve.
