INGREDIENTS:
- 3 Cups of your choice of microgreens - feel free to experiment with your combinations of greens
- 1 Cup of basil
- 2-5 cloves of finely chopped garlic (depending on your taste)
- juice of 1/2 a lemon
- 1/2 cup of pine nuts
- 1/2 cup of finely grated parmesan cheese (or nutritional yeast / preferred cheese alternative to make vegan)
- 2/3 cup of olive oil, Salt and pepper to taste.
DIRECTIONS:
- Combine garlic, salt and pepper into a food processor. Blend until a paste forms.
- Add pine nuts. Repeat.
- Add cheese / alternative. Repeat.
- Add the lemon juice, half of the olive oil and around half of the microgreens. Blend ingredients until sauce begins to form.
- Add the remaining olive oil and microgreens and continue to blend until desired consistency is achieved. If the pesto remains too thick, feel free to add more olive oil to thin it out.
- Ensure you DO NOT over blend / process on high. This will bruise the microgreens, leading for an undesirable taste.
- Mix pesto in with your favourite tomato sauce in a nice plate of pasta, or add to pizza, toasted bread, panini's, risotto etc..