Pea Microgreen Pesto

As much as I enjoy making a traditional basil pesto, I often find it wildly expensive, especially with the cost of basil leaves and pine nuts. But I’ve learned that these ingredients are easily interchangeable because, let’s be honest, it’s the fatty olive oil and cheese that makes a pesto so delicious. With our new crop of pea microgreens, I wondered if I could use them in a pesto and sure enough, it works! 

If a basil pesto sings of summer, let this version help usher in the spring.

Prep time: 15 minutes
Serves 2

Ingredients:

• 2 cups packed pea microgreens (around 2 oz)

• 2 tablespoons sunflower seeds

• 2 cloves garlic

• ½ cup olive oil

• Juice from half a lemon

• ½ cup grated Parmesan cheese

• 1 tsp red wine vinegar

• A couple pinches of salt

Add all ingredients into a food processor and pulse briefly until smooth, scraping down sides as needed. Avoid pureeing too much, as a  little texture is good. Enjoy immediately (pasta! crackers! eggs!) or store in the refrigerator or freezer.