RADISH MICROGREEN PESTO

Blend radish microgreens, fresh basil, garlic, lemon juice, olive oil, and pine nuts or sunflower seeds in a food processor. Season with salt and pepper, and enjoy with pasta or as a spread on sandwiches.

Ingredients

• 4 oz fresh radish microgreen

• 1 oz pine nuts

• ½ tablespoon lemon juice

• 2 tablespoon olive oil virgin or extra virgin

• ½ clove garlic chopped, optional (or use 1 small)

  
  

Instructions

• Put the microgreens in the food processor.

• Gently toast the pine nuts either under the broiler/grill or in a dry skillet/frying pan until lightly browned. Keep a close eye on them as they can turn black very quickly. When they are done, add them to the food processor (and garlic if using) and pulse until the leaves and nuts are finely chopped.

• Add the lemon juice and oil and pulse until mixed. Transfer to a container to store and cover with a thin layer of oil if not using immediately - refrigerate until needed. It will keep for a good week or two.

recipe and photo: courtesy of carolinascooking.com