• 2 cloves of garlic
• 1 Tbs. of toasted pine nuts
• ½ cup of good olive oil
• ½ cup of grated Parmesan Cheese
• Salt and pepper to taste
Lettuce Pesto
• 4 cups small lettuce leaves or larger leaves with stems removed and torn into 2” pieces
• 1 large garlic clove, chopped
• ¼ cup loosely packed herbs
• ½ cup toasted nuts, such as pine, walnuts, or pistachios
• ½ teaspoon kosher salt, more to taste
• ¼ teaspoon black pepper, more to taste
• ½ cup finely grated Parmesan cheese
• ½ – ¾ cup extra-virgin olive oil
Place the greens of your choice, garlic and pine nuts in a food processor. Process until finely chopped, but not mush. With the motor running add olive oil in a stream. You can use a Mordor and pestle as well. Place contents in a bowl and stir in Parmesan cheese. Taste and add salt and pepper to your liking. You can make pesto out of any green. Try Arugula with toasted walnuts. How about carrot tops? I have even made it out of hail damaged lettuce.
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