Microgreen and Kale Zesty Pesto

Haven’t pulled out that food processor for a while? Dust it off and mix up a batch of this flavorful pesto. 

You can mix this microgreen and kale pesto into your favorite pasta, spread it on pizza, add it to vegetables, and so much more!  

Here is what you’ll need. Be sure to use Greensted microgreens!

Print Recipe

Microgreen Pesto

Zesty pesto to perk up pasta, pizza, sandwiches, and side dishes.

Course

Appetizer, Pesto, Side Dish

Prep Time

20 minutes

Servings

Cups

Ingredients

• 1/4 cup Pepitas (Pumpkin Seeds) unsalted
• 2 cups Fresh Kale, Chopped May Substitute some fresh basil for some of the Kale
• 2 cups Greensted Microgreens 1/2 c Sunflower Shoots, 1 c Zesty Mix, 1/2 C Sweet Pea Shoots
• 2 cloves garlic minced
• 3 Tablespoons lemon juice
• 1-2 Tablespoons Red or White Balsamic Vinaigrette Lemon or citrus infused optional
• 3/4 cup Extra virgin olive oil 1/2 c EVOO, 1/4 cup Tuscan Herb Infused Olive Oil
• 1/4 cup Red onion chopped

Course Appetizer, Pesto, Side Dish Prep Time 20 minutes Servings Cups Ingredients 1/4 cup Pepitas (Pumpkin Seeds) unsalted 2 cups Fresh Kale, Chopped May Substitute some fresh basil for some of the Kale 2 cups Greensted Microgreens 1/2 c Sunflower Shoots, 1 c Zesty Mix, 1/2 C Sweet Pea Shoots 2 cloves garlic minced 3 Tablespoons lemon juice 1-2 Tablespoons Red or White Balsamic Vinaigrette Lemon or citrus infused optional 3/4 cup Extra virgin olive oil 1/2 c EVOO, 1/4 cup Tuscan Herb Infused Olive Oil 1/4 cup Red onion chopped

Instructions

1. Pulse pepitas in a blender or food processor until finely ground. Set aside.

   
2. Place Kale, Microgreens, Garlic, Lemon Juice, Vinaigrette, Salt and ½ cup olive oil in blender or food processor. Process til it begins to grind greens up, drizzling remaining oil in fine stream as processing. May need to stop and stir with spatula to process fully. Mixture should be blended but not pureed smooth. When Processed to desired consistency, pour into mixing bowl.

   
3. Pour into a mixing bowl. Stir in ground nuts and Romano Cheese. Taste pesto. Can add 1-2 tablespoons more vinaigrette if desired.
4. Store in refrigerator. Flavor will intensify after 24 hours. Use as desired on pasta, as sandwich spread, with vegetables, salmon or white fish, pizza or whatever you can imagine. Makes approximately 1.5 cups. Use within 1-2 weeks.
5. Substitutions: May use almonds or cashews in place of Pepitas. May use Parmesan cheese in place of Romano.

Recipe Notes

Recipe credit: Jayne Bredlau, Greenested 10.2018 Olive oil and Balsamic Vinegar available at Northfield Olive Oils and Vinegar Stores