Lettuce Pesto Pasta

Try this quick and simple lettuce pesto recipe. The lettuce is blended with garlic, pine nuts, parmesan, lemon and olive oil and served with fresh pappardelle. 


  • No lettuce? You can use any sort of lettuce or leafy greens (spinach, kale…).
  • No basil? Try without, using only lettuce. 
  • No pine nuts? Use sunflower seeds instead. 
  • No pappardelle? Try with the pasta of your choice.

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Servings: 2


1 lettuce

1 Garlic clove

a bunch of Basil leaves

30 g Pine nuts

20 g Parmesan / vegan parmesan

Lemon juice (1/2 a lemon)

4 tbsp Olive oil

Pasta pappardelle

Salt & pepper


  1. Make the pesto: Wash and roughly chop the lettuce. Place the lettuce in a food processor along with the garlic, basil, pine nuts, lemon juice, and grated parmesan. Pulse blend for a few seconds, then add the olive oil and blend to combine. Season to taste with salt and pepper.
  2. Cook the pasta: Bring a large pan of salted water to the boil. Cook the pasta al dente and reserve some of the cooking water. Drain.
  3. Serve: Add half of the pesto to the pappardelle and toss to coat. Serve the pasta and add more lettuce pesto on the top. 
served lettuce pesto pasta on a plate

How to store

Store the pesto in a small jar covered with olive oil to prevent oxidation. Keep the lettuce pesto in the fridge for up to 3 days. The pesto can also be stored in the freezer for up to 3 months. 


Use the lettuce pesto in roasted vegetables. Chop and roast the vegetables of your choice, then toss in lettuce pesto and serve.

Oddbox Fruit and Vegetable box