Recipe From: MSU Extension

Servings: 4
Time: 10 minutes


2 cups micro greens, or a mixture of micro greens and fresh herbs of choice
2 tbsp garlic scapes or cloves, roughly chopped
2 tbsp pine nuts or walnuts
2-3 tbsp olive oil
1 tbsp lemon juice
1/2 cup parmesan cheese
pinch of sea salt


  1. Place micro greens in a food processor. Add garlic scapes or cloves, nuts, and lemon juice and pulse a few times to chop and blend well.

  2. Add the parmesan to the bowl, and slowly add oil while pulsing to reach the consistency you desire.

Serving Suggestions:

Use on pizza instead of a tomato base.
Top eggs, fish, and other meats.
Use as a dip for seasonal veggies.
Mix with mayo for a sandwich spread.
Instead of garlic and butter, spread pesto over crusty bread and toast.