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Black mustard microgreen pesto


  1. Place microgreens, garlic, pine nuts, and lemon juice in a food processor and pulse a few times to chop and blend well.
  2. 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
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