Name: Microgreen & Miso Pesto
Ingredients: 4 cups Baby Spinach; 2 cups Microgreens (Pea Tendrils); 1 Tbsp. White Miso; 1 Garlic Clove; ½ cup Grapeseed; 1 tsp. *Toasted Sesame Oil; 1 ½ tsp. *Spicy Calabrian Pesto Olive Oil; 1 tsp. Fresh Lemon Juice; Kosher salt (to taste)

Fresh made Pesto Sauce in glass jar on wooden background

Microgreen & Miso Pesto

*Featuring Estero Bay Olive Oil & Tea

Print Recipe Pin Recipe

Course Side Dish

Cuisine American

Equipment

Food processor or Vitamix

Ingredients

4 cups Baby Spinach
2 cups Microgreens Pea Tendrils
1 Tbsp. White Miso
1 Garlic Clove
½ cup Grapeseed
1 tsp. *Toasted Sesame Oil
1 ½ tsp. *Spicy Calabrian Pesto Olive Oil
1 tsp. Fresh Lemon Juice
Kosher salt to taste

Instructions

Place all ingredients into a food processor fitted with the blade attachment or use a Vitamix. Blend until fully combined
Do Ahead: Pesto can be made 1 day ahead. Cover and chill. Color might darken slightly. Use within four days.

Notes

*I source my microgreens from Farmer Mike’s in Bonita Springs. You may substitute Pea Tendrils with any of their options, Kohl Rabi, Wasabi, Superfoods… or use a combination of several.
*You can also substitute with fresh cilantro for the microgreens

Keyword Dressing, Microgreens, Pesto

Tried this recipe?Let us know how it was!