pure basics, sproutingRayne KuntzSage Plant Cuisinemicrogreens, micro-greens, sprouting, micro-nutrients, raw, vegan, pesto, plant based, plant-basedComment

Microgreens pesto

pure basics, sproutingRayne KuntzSage Plant Cuisinemicrogreens, micro-greens, sprouting, micro-nutrients, raw, vegan, pesto, plant based, plant-basedComment
Microgreens pesto

Microgreens pesto

Pesto is so versatile, it can be used as a pizza topping, pasta sauce, salad dressing, spread or added to finish off a tomato sauce. This version is packed with nutrients thanks to the microgreens.

Yields 1½ cups

Ingredients

4 cups sweet microgreens (I used buckwheat)

½ cup spicy microgreens (I used radish and broccoli)

¼ cup fresh basil

1 cup of walnuts

2 lemons – juice and rind

¼ cup nutritional yeast

¼ cup olive oil - optional

1 teaspoon garlic powder

½ teaspoon sea salt

Fresh ground pepper to taste

Steps

Put all the ingredients in your blender or a food processor and mix. The food processor will allow you to keep it coarse.

Taste. You may need a little more salt, pepper or lemon juice. Adjust as needed.

Click here to download recipe