Recipe From: MSU Extension
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
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.
Add the parmesan to the bowl, and slowly add oil while pulsing to reach the consistency you desire.
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.
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