Microgreens Pesto Recipe

This pesto is a flavorful, fresh twist on the traditional version and works wonderfully as a spread, pasta sauce, or topping for vegetables.

Ingredients:

• 2 cups microgreens 
• 1 cup fresh basil leaves
• 1 clove garlic
• 1/2 lemon, juiced
• 1/4 cup cashews (you can use pine nuts or almonds if preferred)
• 1/2 cup olive oil
• Salt and pepper to taste

Instructions:

1. Prepare the Ingredients: Wash the microgreens and basil leaves thoroughly. Peel the garlic clove. Juice the lemon.

2. Blend the Pesto:
   In a food processor or blender, combine the microgreens, basil, garlic, cashews, and lemon juice. Pulse a few times.
3. Add Olive Oil:
   With the food processor running, slowly drizzle in the olive oil until the mixture becomes smooth and creamy. You may need to scrape down the sides of the processor bowl occasionally to ensure everything is well-blended.
4. Season:
   Add salt and pepper to taste. Blend again to mix in the seasoning evenly. Taste and adjust the seasoning if necessary (add more lemon juice or salt if desired).
5. Serve:
   Transfer the pesto to a jar or container. You can use it immediately or store it in the fridge for up to 4-5 days. If storing, drizzle a little extra olive oil on top to help preserve the freshness.

Serving Suggestions:

• Toss with your favorite pasta or grains for a vibrant and nutrient-packed meal.
• Spread on toast or sandwiches for a flavorful kick.
• Use as a drizzle on roasted vegetables, grilled chicken, or fish.

Enjoy your delicious and nutrient-rich microgreens pesto!