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Basil, romaine lettuce, and leek pesto without seeds or seeds

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Ingredients for 2 servings:

  • 40 g fresh basil
  • 40 g romaine lettuce – hearts, fresh, only the inner, light green leaves
  • 30 g fresh spring onions, only the upper, green part
  • 3 tbsp olive oil, plenty
  • Sea salt, from the mill
  • Pepper, colorful, from the mill
  • chili flakes

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

very unconventional and easy to make, makes 2 jars of 110 ml each

Chop the romaine lettuce and spring onions with the oil in a food processor, then sauté gently over very low heat until softened. Transfer to a tall blender, add the coarsely chopped basil, and blend thoroughly with a hand blender. Season to taste with sea salt, mixed pepper, and chili flakes. Transfer to small jars, drizzle with a little olive oil to preserve the flavor, and seal. Store in the refrigerator; it will keep for at least 6 weeks.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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