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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
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: 
 
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