Micro Arugula, Basil, Radish and many other varieties can be made into amazing pesto. Here’s a recipe for you to try.
Simple Arugula Microgreen Pesto
- 2 cup arugula micros
- 3 Tbsp pine nuts
- 4 peeled cloves garlic
- 1/2 tsp sea salt
- 4 Tbsp Yeast
- 2-3 Tbsp extra virgin olive oil or avocado oil
- 4-6 Tbsp water or as needed for consistency
Combine and blend in food processor, stores for up to a week in refrigerator, or frozen for about a six months.
