If you are in a hurry, but it should still be healthy and tasty, pesto is probably the best option because it is easily mixed with some pasta and it always tastes really good. And there are fortunately soo many different variantions, and you can always improvise, so there is a suitable pesto for everyone out there.
Today I have a somewhat different pesto for you. Not with basil or dried tomatoes but with lamb’s lettuce as the main ingredient. It tastes really nice, light and fresh and really special.
In addition, it is made without cheese, so it is vegan, lactose free and casein free.
Also, I’ve used walnut oil instead of olive oil because it just fits so perfect with lamb’s lettuce!
But please still feel free to experiment with your pesto! So add (according to taste) a different oil, herbs, parmesan cheese, nuts, etc. or leave out the garlic or mushrooms …
So here’s the recipe for my lamb’s lettuce pesto:
- 100 g lamb’s lettuce
- 50 ml walnut oil
- 60 g pine nuts
- 4-5 mushrooms
- 1 small clove of garlic
- Juice of half a lemon
- sea salt
- First, roast the pine nuts, then the mushrooms (sliced) in a pan for a few minutes. Make sure to stay near the pan, because pine nuts get burnt really fast.
- Then put pine nuts, mushrooms, washed lettuce, oil and garlic in the blender and blend for a minute.
- Season to taste with lemon, salt and pepper and blend again. Done.