Salad leaf pesto

Salad leaf pesto

Any combination of salad leaves will work for this pesto, but rocket-based salads are particularly good. You can make it with leftover mint or parsley instead of basil too.


  • 50g/1¾oz Parmesan or alternative vegetarian hard cheese, roughly chopped
  • 1 garlic clove, roughly chopped
  • 30–50g/1–1¾oz mixed salad leaves (the more leaves the more intense the colour)
  • 10–15g/½oz fresh basil
  • 50g/1¾oz pine nuts, or other nuts, toasted first if you like
  • 100ml/3½fl oz extra virgin olive oil, plus extra for drizzling
  • ½ lemon, juice only
  • ½ tsp flaked sea salt
  • freshly ground black pepper


  1. Put all the ingredients in a food processor.

  2. Blend until as smooth as possible. You may need to remove the lid a couple of times and push the mixture down with a spatula until the right consistency is reached.

  3. Transfer the pesto to a jar or bowl and drizzle a little oil on top to prevent discolouration. Keep in the fridge and use within three days, or alternatively freeze.

Recipe Tips

This pesto can be frozen for up to one month.