Posted on

Tomato and black basil salad (serves 2-4)

Method:

  1. Add the red onion to a bowl, then the tomatoes. Add a little salt and pepper. Leave for 10 minutes to allow the tomatoes to release some of their juices, and the onion to soften a little.
  2. Add the lemon juice, olive oil and basil. Fold gently a couple of times to mix. Serve immediately.

Ingredients:

  • ½ red onion, peeled and finely chopped
  • 500 g mixed tomatoes, the best you can find, cut into different sized and shaped pieces
  • juice of 1 lemon
  • 4 Tbsp. extra virgin olive oil
  • 1 cup purple basil microgreens
  • salt and pepper

Can be substituted into any recipe calling for green basil microgreens for a burst of colour

Posted on

Purple Basil Pesto

Method:

  1. Add the basil leaves, parmesan cheese, minced garlic, lemon zest, pine nuts, lemon juice and, if using, red pepper flakes to a blender or food processor.
  2. Blend continuously until the ingredients start to breakdown. If you prefer a coarser pesto, use the pulse setting.
  3. Stream in the olive oil and allow the ingredients to emulsify with the oil.
  4. You want to continue processing until the oil is combined with the basil and your other ingredients. Taste the pesto, add additional garlic or parmesan to preference.

Ingredients:

  • 3 cups fresh black basil microgreens
  • 1/3 cup grated parmesan cheese (freshly grated is best)
  • 2 tsp. (2 cloves) minced garlic
  • 1 tsp.lemon zest
  • 1/4 cup toasted pine nuts
  • 2 tsp. lemon juice
  • 1/2 cup olive oil
  • OPTIONAL: pinch of red pepper flakes

STORING: Store the pesto in a small container (where the pesto fits all the way to the top and press to reduce air pockets. Homemade pesto can be stored in the refrigerator for up to 1 week.

You can also pour the pesto into ice cube trays and freeze. Remember to transfer the frozen pesto to a zip top bag once frozen.

Can be substituted into any recipe calling for green basil microgreens for a burst of colour

Posted on

End of summer salad (serves 2)

Method:

  1. In a small mixing bowl combine olive oil, red wine vinegar, mint, garlic, pomegranate and a pinch of salt. Place in refrigerator until ready to serve.
  2. Trim ends off of asparagus (approx 3-5cm off to get to the softest part). Lightly coat spears with olive oil and cook on medium heat over a grill pan or on your grill until seared to your preference. Sprinkle lightly with sea salt and pepper. Cut into 1cm pieces.
  3. Assemble the salad by combining microgreens, corn, asparagus, blackberries and pine nuts in a large bowl. Add salad dressing, toss well and serve immediately!

Ingredients:

  • 1 1/2 cups mixed microgreens (sorrel, mizuna, alfalfa, black mustard)
  • 1 cup black basil microgreens
  • 1 cup blackberries (ripe and sweet!)
  • 2 Tbsp. pine nuts
  • 1 ear red corn, cut off the cob
  • 1/2 bunch white asparagus
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. red wine vinegar
  • 1 clove of garlic, pressed
  • 1 cup pomegranate seeds
  • 1 1/2 Tbsp. of mint, finely chopped
  • sea salt
  • black pepper

Can be substituted into any recipe calling for green basil microgreens for a burst of colour