Sunflower Microgreen Pesto

By Natalie Tuttle · Pink Tree Farm

Categorized: Sauce

A smooth, fresh pesto made with organic sunflower microgreens. Toss it with pasta, spread it on sandwiches, spoon it over grain bowls, or serve it as a dip.

Ingredients

• 2 cups Pink Tree Farm organic sunflower microgreens
• 1–2 cloves garlic, minced
• ¼ cup olive oil
• 2 tbsp lemon juice OR 1 tsp freeze-dried lemon powder
• 2 tbsp Parmesan cheese (optional)
• Salt and pepper

Steps

1. 1Rinse and gently dry the organic sunflower microgreens.
2. 2Blend organic microgreens, garlic, olive oil, and lemon juice (or powder) until smooth.
3. 3Stir in Parmesan if using, then season with salt and pepper.
4. 4Use immediately or store in a jar in the refrigerator for up to 5 days.