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Fresh Microgreen Pesto

Fresh microgreens and sprouts make a divine fresh pesto when you want a warm kick and extra nutrients for your summer snacking.
Prep Time15 minutes
Servings: 10
Author: Heather I. Scott
Cost: $10.

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

  • In a food processor, combine the garlic, pine nuts, capers, lemon juice and zest, salt, and pepper and pulse until well chopped.
  • 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.