Submitted to our recipe contest by Tara S. — a twist on classic pesto that swaps basil for broccoli microgreens, spread thick on toasted sourdough.
Serves 2
Ingredients
- 1 1/2 cups broccoli microgreens, packed
- 1/4 cup walnuts
- 1 garlic clove
- 1/4 cup parmesan, grated
- 3 tbsp olive oil
- 1 tsp lemon juice
- 1/4 tsp fine sea salt
- 4 slices sourdough bread
Steps
- In a food processor, combine the broccoli microgreens, walnuts, garlic, parmesan, olive oil, lemon juice, and salt. Pulse until mostly smooth, scraping down the sides once or twice.
- Toast the sourdough slices until golden and crisp.
- Spread the pesto generously over the warm toast. Serve immediately.
Tara's notes: Extra pesto keeps in the fridge for up to 3 days in a sealed container with a thin layer of olive oil on top to prevent browning.
Download the recipe card (PDF)
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