Ingredients:
- 1 cup fresh basil leaves
- 1 cup spring mix microgreens
- 1/3 cup pine nuts (or walnuts for a more budget-friendly option)
- 1/3 cup grated Parmesan cheese (optional for a plant-based version, you can omit or use nutritional yeast)
- 2-3 cloves garlic, roughly chopped
- 1/2 cup extra virgin olive oil
- Salt and pepper, to taste
- Juice of half a lemon (optional, for brightness)
Instructions:
Prepare the greens:
Rinse and pat dry the basil leaves and Heritage Spring Mix microgreens.
Toast the nuts: (Optional) Lightly toast the pine nuts or walnuts in a dry pan over medium heat until they’re golden brown and fragrant. This step enhances their flavor.
Blend the pesto:
In a food processor, add the basil, Heritage Spring Mix microgreens, toasted nuts, parmesan (or nutritional yeast), and garlic.
Pulse a few times until the ingredients are roughly chopped.
Add oil and blend:
With the food processor running, slowly drizzle in the olive oil. Blend until smooth or slightly chunky, depending on your texture preference.
Season and finish:
Taste and add salt, pepper, and lemon juice if desired. Blend again to incorporate.
Serve:
Use the pesto immediately or store it in an airtight container in the fridge for up to a week. You can also freeze it for longer storage.
Serving ideas:
Toss with pasta
Spread on sandwiches or wraps
Use as a topping for grilled vegetables or proteins
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