Pesto pasta is one of my favorite dishes, ever. Nothing beats classic tomato sauce but pesto holds a very special place in my heart. I’ve been making my kale pesto nonstop but today I have a new pesto recipe to add to the mix!
1 cup microgreens of choice
2 cups basil
2 garlic cloves
juice of 1/2 lemon
1/3 cup parmesan cheese (vegan option: option cheese or use nutritional yeast)
1/4 cup almonds
1/2 cup extra virgin olive oil
Pulse almonds in a blender until an almond flour consistency is reached. Set aside.
In a blender, add the micro greens, basil, garlic, lemon juice, parmesan cheese, kale and half of the olive oil. Blend.
Add the pulsed almonds and remaining olive oil. Blend until smooth. Enjoy immediately or store in an air-tight glass container for up to 5 days.