Subj : Salad Bag Pesto To : All From : Ben Collver Date : Wed Nov 26 2025 07:39:37 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Salad Bag Pesto Categories: Pesto Yield: 1 Serving 150 g Bag salad 1 cl Garlic -OR- 1/2 ts Garlic paste 4 tb Sunflower oil 4 ts Lemon juice Salt & black pepper; - to taste MMMMM--------------------TO SERVE, (OPTIONAL------------------------- 300 g Spaghetti or linguine 2 Tomatoes; finely chopped Bagged salad is one of the most wasted foods in Britain, with over half of it ending up in landfill. Bags of salad can be expensive to buy full price, but they can often be found in the reduced chiller at the supermarket, which is where I nabbed the first one I ever made this with. I like using salad leaves for pesto for variety, too, the peppery tang of rocket, the pop of colour from a beetroot leaf or baby chard, the sweet crunch of a tiny piece of spinach--and as an easy way towards five-a-day, hot and slathered all over slick, soft pasta. May the reduced stickers be ever in your favour. Finely chop your salad into smithereens with a heavy, sharp knife. If you have a bullet blender or food processor you may find it easier to bung them all in here, but (on a good hands day) I enjoy the vigorous satisfaction of grinding a blade repeatedly into a bunch of leaves until they resemble a small pile of dust. Pop the tiny pieces of leaf into a bowl. Peel and finely chop your garlic, if using fresh cloves, and add that too, or 1/2 ts garlic paste. Add the oil, lemon juice, salt & pepper, and mix well. To serve with pasta, cook the pasta according to packet instructions, then mix the pesto through the pasta and serve. You could stir through the tomatoes and extra ground pepper, if liked. Store leftover pesto in in the fridge in a clean jar, preferably sterilized, for up to 4 days, or in the freezer for a few months. Recipe by Jack Monroe Recipe FROM: MMMMM --- SBBSecho 3.23-Win32 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500) .