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Fresh made Pesto Sauce in glass jar on wooden background
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Microgreen & Miso Pesto

*Featuring Estero Bay Olive Oil & Tea
Course: Side Dish
Cuisine: American
Keyword: Dressing, Microgreens, Pesto
Author: Jillian Lane

Equipment

  • Food processor or Vitamix

Materials

  • 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