Lettuce “Pesto”

It’s prime time for lettuce and my refrigerator is overflowing with fresh green leaves.  I’ve been making and eating many salads for lunch, but I’ve recently created something different.  Inspired by a recipe for a mild pesto using garlic scapes, I created an even lighter “pesto” made of lettuce.  This is perfect for people who can not eat raw garlic and are looking for something new to do with lettuce. 

Lettuce “Pesto”

6 cups torn lettuce leaves

½ tsp. Garlic powder

2 Tbsp. Pumpkin seeds

2 Tbsp. Grated Pecorino Romano cheese

½ c. Extra-virgin olive oil

Ground black pepper, to taste

1. In a food processor, blend all ingredients for the lettuce “pesto”.

For a side dish, I tossed cooked rice and small chunks of peach with the pesto.   

I shared 1 cup of rice (pictured above) with my sister. Reminder: 1 serving of rice is 1/2 cup.  

Soon, I’ll have to get creative with lettuce again.  I overheard a woman at my CSA (Community Supported Agriculture) pick-up site talking about a good lettuce soup recipe she found on the internet.  I may have to look into it!