Remove the leaves of the lettuce, wash thoroughly and spin very dry. Then roughly chop, place in a bowl, pour some oil over it and puree finely. This happens in several batches until the whole head of lettuce is processed.
Stir in lemon juice and season with honey, pepper and salt. The pesto should have a creamy consistency, but remain fluid.
It is a delicious addition to grilled meat and fish dishes. It is also an eye-catcher on the arranged plate from a purely visual point of view.
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