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   MSGID: 35136.fidonet_cooking@1:105/500 2d8cde79   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   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:    
       
   MMMMM   
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