Broccoli Microgreen Pesto

Ingredients:

• 1 C of fresh basil, packed

• 1 C of broccoli microgreens, packed

• Handful of macadamia nuts (less than 1/4 C); alternatives include pistachios, walnuts, or toasted pine nuts

• Zest from one organic lemon (optional)

• 1/2 lemon, juiced

• 1/2 C of extra virgin olive oil

• Salt and pepper, adjusted to taste

Directions:

• Place all the dry ingredients (basil, broccoli microgreens, macadamia nuts, Parmigiano Reggiano shavings, and optional lemon zest) into a food processor. Pulse the ingredients until they are finely chopped.

• Once chopped, add the extra virgin olive oil and freshly squeezed lemon juice to the food processor. Also add a bit of salt and pepper for initial seasoning. Process the mixture until it achieves a creamy consistency.

• After blending, taste the mixture and adjust the seasoning to your liking. Add more salt or pepper if needed, and blend once more to ensure the seasoning is evenly distributed throughout the mixture.

• Transfer your mixture into a glass container for storage. It can be kept in the refrigerator and used for up to one week.