Microgreens Pesto

We all love pesto.  Microgreens pesto is a delightful twist on the usual.  And since many of us are trying to avoid oils you can replace up to half the oil with pureed (cooked) white beans– such as cannelini or navy.

3 cups (packed) microgreens blend
½ cup toasted pine nuts
1 clove minced garlic
1 t. kosher salt
½ cup good olive oil

Wash microgreens (I used a blend of sunflower, red rambo radish, red Russian kale, broccoli and mustard greens).
Place microgreens in food processor (I used a NutriBullet) with minced garlic, pine nuts and salt.
Pulse until greens begin to break up.
Turn food processor on full and slowly add the olive oil until you reach the desired coarseness.

I recommend NutriBullet® from HSN.
Note:  I use NutriBullet because it’s a remarkable little appliance that does everything as advertised.  If you decide to purchase the NutriBullet from HSN I may receive a small commission as an affiliate. And they even offer an installment payment plan.

 

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