Nutritionally dense, adding a handful of microgreens to this easy-peasy radish pesto recipe can kick your immune system into overdrive! Green, fresh and full of flavour, you’ll never reach for boring pesto again!
1.5 cups frozen peas (remove from freezer and thaw for 15 minutes)
1 container New Life Microgreens (radish mix)
3 cups fresh spinach
1/4 cup almonds, chopped
1/2 cup grated parmesan (or any other hard cheese)
1/4 cup good quality extra virgin olive oil
juice of two small lemons
3 cloves garlic (or to taste!)
salt and pepper, to taste
Put all the ingredients (less lemon juice, oil, salt and pepper) in a food processor or blender.
Add lemon juice and olive oil little bit by little bit whilst blending, until it reaches your desired consistency. It should be scoopable and not runny.
Serve with toasted seed bread, and top with more microgreens, lemon juice, slices of avocado or an poached egg.
Keep in an airtight container in the fridge for 2 days, if you can make it last that long!
Instead of almonds, you can use any other nut, such as pine nuts, cashews or even macadamia nuts. The same with the cheese – you can use any hard cheese, like pecorino, if you don’t have parmesan.