what's better than pesto? nutrient dense, microgreen pesto of course! this versatile pesto recipe calls for any of your favorite microgreens. this quick recipe will show you exactly how to make a superfood pasta sauce!
For the pesto, you will need:
3 cups of ingarden microgreens (1 cup equals 1 fully grown ingarden seed mat)
2 cloves garlic
1/2 lemon of juice
1/2 cup nut of choice (pine nuts, walnuts, macadamia, pistachios, etc), coarsely chopped
1/3 cup freshly grated vegan parmesan cheese
2/3 cup extra virgin olive oil (you may add more for a thinner pesto)
⅛-¼ tsp salt and freshly ground black pepper, to taste
Step one: In a food processor, combine garlic, salt, and pepper. Pulse until a paste forms. Add the nuts and repeat. Add the cheese and repeat.
Step two: Add the lemon juice, ⅓ cup olive oil, and half of the microgreens. Pulse until sauce begins to form. Add the remaining olive oil and microgreens, and then pulse until desired pesto consistency is achieved. If the pesto is too thick for your liking, you can add in more olive oil to thin it. Do not over blend or process on high as this will bruise the microgreens and yield an undesirable taste.
Step three: Add this microgreen pesto sauce to your next dish of grilled vegetables, toasted bread, pizza, sandwich, pasta, spaghetti squash, salad, or eggs and enjoy! Store refrigerated in an airtight container for up to 1 week.