Here’s an idea for how to use up those left over salad leaves



1 big handful of mixed green leaf  (eg rocket, watercress and spinach) – about 50gNon Pesto Sauce

1 large thumb-size piece of cheese – about 25g

1 tsp of nuts

1 clove crushed garlic 

50ml olive oil 

Salt and pepper to taste



  1. Blend all the ingredients in a food processor until combined to desired consistency – use as much as you have in the fridge, while the nut element can be anything from blanched almonds to salted peanuts. Cheese can be anything you’ve got in from goats cheese to Stilton.
  2. Pour over cooked pasta for a gourmet Italian pasta pesto dish. Add any left-over cooked chicken meat to make it go further and add yet more flavour.

Try using this sauce in the following recipe : Beef and Red Onion Tarts with Watercress Pesto