Vegetarian, Makes 1 cup. Microgreens make a perfect pesto and pack a nutritional punch! Use with chicken, fish, pasta, vegetables, potatoes or any other way you would use traditional basil pesto.
3 garlic cloves
juice from half a lemon
2-4 cups of radish or peashoot microgreens (well packed)
salt and pepper to tase
1/3 cup extra virgin olive oil
1/2 cup almonds*( any nut or seed that is your preference)
1/2 cup parmesan cheese
*optional – toast the seeds or nuts then allow to cool before making.
Combine microgreens, nuts, parmesan cheese, lemon juice, garlic, salt and pepper in food processor or blender. With machine slowly running add/drizzle olive oil into the processor. Continue processing until mixture is well blended. If necessary scrape down the sides. Adjust the amount of salt and pepper as needed.
If you desire a creamier or cheerier pesto add more parmesan.
If you desire you can also thin out the pesto with more olive oil.
Unused pesto can be stored in a container in the fridge for up to a week, or you can freeze the leftovers in an ice cube tray. When the pesto is frozen remove from tray and place in freezer bag for future use.