- Place microgreens, garlic, pine nuts, and lemon juice in a food processor and pulse a few times to chop and blend well.
- Add the Parmesan and slowly add the olive oil while pulsing to reach the consistency you desire. Add oil to your liking. Taste and add a pinch of salt if needed.
- 2 cups black mustard micro-greens
- 2 Tbsp. chopped garlic
- 2 Tbsp. pine nuts
- 2–3 Tbsp. extra-virgin olive oil
- 1 Tbsp. fresh-squeezed lemon juice
- 1/2 cup freshly grated Parmesan cheese
- pinch of sea salt