Butterhead lettuce pesto
In this pesto lettuce is used Instead of basil. Pesto with a twist!
Allergens & dietary requirements
- Cow's milk
- Pescetarian
Ingredients
- 2 heads of butterhead lettuce, outer leaves only
- 50 g pine nuts
- 50 g parmesan cheese, grated
- 1/2 clove garlic
- 200 ml olive oil
- as needed salt
- as needed pine nuts
- as needed parmesan cheese, grated
Preparation method
- Blanch the lettuce leaves and chill over ice water.
- Toast the pine nuts.
- Make sure that the leaves are dry, and then chop them finely with the other ingredients.
- Add extra pine nuts or Parmesan to taste.
Serving suggestions
- To be used as a bread spread.
- As a dip for grissini or crudites.
- As an addition to pasta.
- In a composition with smoked trout.
- As a flavour enhancer in a potato salad.
