Salad packs are easy to grab in the supermarket and easy to forget about, honestly.

If you’re not keen on cooking up your greens, then how about making a waste-busting pesto?  My dearest friend Chloe has lived in Italy for 15 years, and I’m not sure how she’d feel about this recipe…

Pesto pasta is a simple tea for many families so having a jar in the fridge is quite normal for all of us.  I prefer home made pesto because I like mine a little chunky and funky.  I made mine with my hand held immersion blender, but if you have a food processor it’s quicker.

I love mixing my pesto in a salad, and because it’s full of nuts and cheese, I find it really filling and a great work lunch.  Enjoy making your leftover loving salad pack pesto!

Salad pack pesto


around 50 grams leftover salad pack, any sort
around 50 grams nuts – whole or ground almonds if they need eating up
150 ml oil (any)
75 grams hard cheese – Italian hard cheese or a hard goat cheese
2 cloves of garlic


Immersion blender or food processor
Jar for storing


About 10 minutes with a food processor, 20 minutes without


Processor method

Pulverise leaves until they are chopped but not goo-ey
Remove and then chop the nuts until they are ground down

Immersion blender method

Squash up the leaves, going up and down and clearing the leaves as and when you need to
Remove and next it’s the nuts; again jiggle it up and down (or use ground almonds)

Both methods

Add to the leaves
Grate the cheese and garlic in the bowl, sprinkle over the salt, and pour over the oil
Mix and taste, adding in more garlic/salt/cheese until you are happy

Storage/further meals

If your leaves are a little old, then I’d get that pesto eaten toot suite
If you can’t get that pesto stirred through pasta or salad soon and the leaves were old, SCRAPE that shit straight into some silicone ice cube trays.]
If your leaves weren’t terribly old your pesto will keep for a while but is best eaten within a couple of days

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