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Micros Pesto

Yield: 1 cup


  • 6 cups gently packed micros, or any other green combo

  • 1/2 cup pine nuts, or any other nut*

  • 1 to 2 garlic cloves

  • 1/4 teaspoon salt

  • 1/4 to 1/2 cup extra-virgin olive oil


Blend micros with the nuts, salt and garlic. Keep blending until the ingredients are finely chopped, stopping to scrape down the sides as needed. Blend until a uniform paste has formed.

Stream in the olive oil: With the blender running, stream in the olive oil. Less olive oil will make a paste good for spreading on sandwiches and pizzas; more will make a sauce better for pastas and stirring into soup. Scrape down the sides of the bowl and continue blending as needed until the olive oil is emulsified into the micros and the pesto looks uniform.

Taste and adjust for preference.

*If avoiding nuts, subbing toasted quinoa works beautifully.

Micros Pesto

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