Microgreen Pesto
$0.00 Cooking Fee
Serving Size: 3 tablespoons
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 8
Instructions
- Add the Microgreens, garlic, pumpkin seeds and salt in your food processor.
- Close and start to blend together adding in the olive oil until it is the consistency you want.
- Once ready you can store in the fridge in a container or what I love to do is add to an ice cube tray, freeze and put the pesto cubes in a baggie and store in the freezer. It’s a nice way to keep them for a long period of time without going bad and add them to your food when needed.
Cook Times
Ingredients
Ingredients
- 1 whole Hamama seed quilt of microgreens I chose Kale and pulled up the roots and all. You can cut instead if you don’t want to add the roots
- 6 clove garlic
- ¼ cup pumpkin seeds
- ¼ teaspoon Kosher salt
- 1/2 cup extra virgin olive oil 1/3 cup, and remaining for when adding to the food processor
Cooking Tools Required
Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Sharp KnivesNutrition
Calories: 134kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 73mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
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