Salad-bag Pesto by Jack Monroe

Bagged salad is one of the most wasted foods in Britain, with over half of it ending up in landfill. I have had this recipe in mind since my first cookbook, A Girl Called Jack, and although it is something I make for myself on a regular basis, absorbed into my household as a common staple, it has never been committed to paper (nor screen) until now. Bags of salad can be expensive to buy full price, but can often be found in the reduced chiller at the supermarket, which is where I nabbed this one. I wrestled with pricing it at the reduced price here, as I am well aware that if your reduced chiller is devoid of salad bags then the price of the recipe increases, but this website has always been a combination of everyday reportage and gentle instruction, so I hope nobody takes umbrage to it. I like using salad leaves for pesto for variety, too, the peppery tang of rocket, the pop of colour from a beetroot leaf or baby chard, the sweet crunch of a tiny piece of spinach – and as an easy way towards five a day, hot and slathered all over slick soft pasta. May the reduced stickers be ever in your favour. Serves 6 at 9p each [VG/V/DF/GF]

Good

% Daily Values based on a 2,000 calorie diet