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I love being able to grow lettuce in my own garden. Unfortunately, it seems like my harvest all comes up at the same time, leaving me with way too much lettuce to use up. There are only so many salads a girl can eat in a week! Lettuce on sandwiches, more lettuce on burgers and even a Paleo approved taco wrap that uses lettuce instead of a taco shell. Still, 12 heads of lettuce really doesn't get used up to quickly! This lettuce pesto recipe can be prepared in just minutes and you can freeze it for later use. That way, you can use up most of your lettuce crop in one week and still be enjoying your lettuce pesto in August! You can use this pesto just like you would a traditional pesto recipe. Toss it into pasta or spread it on a slice of bread for a deliciously simple appetizer recipe. I chose to use mine on some toasted French bread and added a touch more Parmesan cheese on top that I broiled just a minute or two before serving. Heavenly!
Easy Lettuce Pesto Recipe
This Week's Food Blogger Food Challenge: Lettuce!
Weekly challenge to push the creativity of food bloggers. Create an original recipe each week to accomodate the weeks ingredient. If you are a blogger that is interested in linking up your themed recipe, please join the Facebook group to learn how.
Diane is a professional blogger and nationally certified pharmacy technician at Good Pill Pharmacy. She has two college aged kids, one husband and more pets than she will admit to. She earned her BS in Microbiology at the University of New Hampshire but left her career in science to become a stay at home mom. Years of playing with LEGO and coloring with crayons had her craving a more grown up purpose to her life and she began blogging and freelance writing full time. You can learn more about her HERE.