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

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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: <https://www.panmacmillan.com/blogs/
lifestyle-wellbeing/jack-monroe-free-ebook>

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