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Micro-greens are early versions of most vegetables, leafy greens, and some herbs. They aren’t the same as sprouts. They’re more like baby, leafy-green houseplants that you can eat. Sprouts are grown in water, micro-greens are grown in soil and harvested when the leaves open, but before they mature. The main difference between the two is the size of the root and the length of time before harvest. Although neither take long to grow, sprouts are quicker to reach harvest size.

I love micro greens — partly because they’re fun to experiment with and a nice diversion from regular vegetables, but also because of the vibrant colors, zippy taste, and nutrient density. They pack a lot of low-calorie punch in their tiny leaves and stems.

These feisty little mustard plants start with a sweet, mellow taste, but finish with a peppery bite. I sprinkle them on salads and tacos, but when I want full-on, zippy flavor (a touch wasabi-ish), this pesto recipe is the best. Serve with grilled salmon or pasta.

Mustard micro-green pesto
what you need
2 cups mustard micro-greens (washed and dried)
2 tablespoons chopped garlic scapes, about 2–3 scapes (or 2 garlic cloves)
2 tablespoons pine nuts
2–3 tablespoons extra-virgin olive oil
1 tablespoon fresh-squeezed lemon juice
1/2 cup freshly grated Parmesan cheese
pinch of sea salt

what you do
1. Place micro greens in a food processor. Add garlic scapes (or, peeled and coarsely chopped garlic cloves), pine nuts, and lemon juice and pulse a few times to chop and blend well.
2. Add the Parmesan and slowly add the olive oil while pulsing to reach the consistency you desire. I don’t like pesto to be overly oily, so adjust to your liking. Taste and add a pinch of salt if needed.

Pesto is user-friendly. Be creative.

Peace, love and micro-greens.
Melissa

 

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9 Responses to “Mustard micro-green pesto”

  1. I recently saw micro-greens growing on a friend’s window sill and now I see you talking about their benefits. Plus a recipe to try (pesto is my favorite). This is just the nudge I need to try these little puppies. Thanks!

    • Melissa says:

      Megan,

      I’m a new advocate. I love these little things and they are packed with taste, goodness, and nutrition. They make excellent pesto. Give them a try and keep us posted. I can’t wait to try all the different varieties. I’m definitely on the micro-green bandwagon!

      Melissa

  2. shantel says:

    Love this idea of putting on fish! Thanks for sharing!

  3. m2o says:

    This micro-green growing in the window sill has me excited
    very much. But i don’t know where to get it, so i can grow it myself. I never saw it or heard of it b4 sofar. I
    am sprouting chia seeds all the time, its so super easy &
    fast, just 3 days & they taste better than alfalfa sprouts
    Thank you so very much for all your ideas, i am also doing the cilantro detox. I will make a whole bunch of little pots with cilantro now to give out to my friends
    along with the detox info. Everybody has mercury fillings
    & they drink these stupid aluminium cans pepsi colas or
    beers, which can be a disaster in a few years of alzheimer

  4. Alisa says:

    This looks amazing Melissa! Somehow, I have the feeling that you are a pesto queen. I’ve actually never tried microgreens. We just moved near a nice little co-op, I’m betting they have some.

  5. Maggie says:

    What a beautiful recipe! Simple and seasonal. Yum. We’ve been using garlic scapes in our pesto too. I just got three bunches from our CSA so we’ll be making your pesto this weekend (with a little nooch instead of parm). xo

  6. gorgeous! i love pesto! so fresh and delicious!

  7. Alta says:

    Yummy! I was just talking with the lady that runs my CSA this morning and she was telling me she plans to do microgreens too! Yay! This looks so good.

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