I met the most amazing family last week at the local farmers market! @MicrogreensinMuskogee has the finest microgreens assortment I have ever had the pleasure of enjoying. Microgreens are hands-down my favorite nutritious snack!
On my way home, I knew I HAD TO get the ingredients for a Rainbow Radish and Mustard Greens pesto sauce. It has just the right hint of warmth and flavor to go well on just about anything.
Stay tuned to see the incredible original recipe I created for an artisan collaboration for this local business and my micro-bakery.
As a certified holistic gut health nutritionist, I am always on the lookout for nutrient-dense, filling snacks for my family and myself. For years now, microgreens like these luscious pea greens have been a go-to snack beloved by all. Try them in your next turkey & veggie wrap or try a fresh pesto pasta. You will not be sorry!
GOOD TO KNOW
Sprouts and Microgreens are such a beneficial addition to your daily diet. They’re high in fiber, help regulate your A1C, reduce triglycerides and LDL cholesterol, boost your iron, and have antioxidants to reduce inflammation and protect against cancer.
Fresh Microgreen Pesto
Ingredients
- 2 cups fresh microgreens featured in photo: rainbow radish and mustard microgreens
- 1/2 cup toasted pine nuts Use pepitas if you have a nut allergy!
- 2 tbsp fresh lemon juice
- 1 tbsp fresh lemon zest
- 2 tbsp caper berries (in brine, not oil) optional
- 2 small cloves confit garlic
- 1/4 tsp sea salt
- 1/8 tsp freshly ground black or pink pepper
- 1/4 cup extra virgin olive oil add more for a smoother consistency
- 1/4 cup freshly grated asiago cheese optional
Instructions
- Add the microgreens and pulse until combined.
- With the food processor running, drizzle in the olive oil and pulse until combined.
- Add the asiago cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil.
