Have extra microgreens? Try Microgreen Pesto!

Have you ever gotten behind in using up your microgreens? You know all the health benefits of eating microgreens, but maybe you had a busy week and haven’t incorporated them into your salads or meals like you normally do. Or maybe you grow microgreens and you had a surplus this week. I have been making microgreen pesto to use up our extras and it is delicious! The recipe is extremely forgiving, and I would encourage you to make changes as to what ingredients you have on hand, or your dietary needs.

RECIPE:

I used 2 cups of microgreens (this picture I specifically used sunflower, broccoli and spicy mix.)

2 cloves of garlic

1/3 cup olive oil (drizzle a little more if needed)

Lemon juice (I drizzled it in, but probably used 3-4 Tbsp.  I would add that then add more at the end if needed)

1/4 cup nuts (typically pine nuts are used, but I only had almonds)

1/3 cup Parmesan cheese (I have some dairy-free people in my life, so I plan on making some without cheese soon)

Salt and pepper to taste

Blend all in a blender, and add more lemon juice or olive to make the desired consistency.  Store in refrigerator for a week.  

Use it as a dip for crackers, add it to your avocado toast, add it to a piece of chicken after it’s been cooked, or any recipe that calls for pesto!  It’s delicious and a great way to use up microgreens when you have a surplus!