Updated: Mar 13
This blog will give you 2 awesome recipes for integrating microgreens into your cooking. From appetizers to desserts, microgreens will add flavor, nutrition, and will make your dishes look beautiful. In general, microgreens shouldn’t be cooked, but pea shoots and sesame microgreens are the exceptions. They hold up the heat, and their taste even gets better with cooking.
Note: The following recipes show the number of cups of microgreens needed. One cup of microgreens, gently packed, is the approximate yield of one pint container.
This traditional pesto recipe gets a springtime twist with fresh peas and pea shoots! An easy, This traditional pesto recipe gets a springtime twist with fresh peas and pea shoots! An easy,creamy pesto sauce perfect for topping pasta, chicken, fish, and more. Ready in just five minutes with your food processor!If you don’t have (or can’t find) pea shoots, you could replace them with parsley, basil, or arugula – but the light, delicate flavor of pea shoots really does make this pea pesto stand out. I love it as an easy sauce for pasta and fish, or as an addition to mac and cheese or soft scrambled eggs.Also (BONUS) this pesto freezes really well, which means you can make a big batch for the freezer and enjoy the flavor of fresh spring produce all year round.
Author: Jessie Prep Time: 5 mins Cook Time: 5 mins
Total Time: 10 minutes Yield: Makes about 1.5 cups
1 cup peas
1 clove garlic peeled
Salt and pepper to taste
2 cups pea shoots
1 tsp lemon juice
½ cup extra virgin olive oil
Place peas, garlic, salt, pepper, pea shoots, and lemon juice into a food processor. Pulse a few times until everything is coarsely chopped.
While the food processor is running, slowly stream in olive oil and blend until everything is incorporated into a smooth pesto. Scrape down the sides of the food processor with a spatula and pulse once more to incorporate.
Serve immediately or store pesto in an airtight container in the fridge for up to a week. This pesto also freezes beautifully if you want to keep it longer!
Frozen peas are fine – just defrost them before you blend them into the pesto!
If you can’t find pea shoots, you can substitute fresh spinach, kale, arugula, or basil leaves (it’s great with the pea shoot greens, though!)
Feel free to add to this pesto recipe to make it your own. Parmesan cheese, fresh herbs, pine nuts, almonds, or hazelnuts would all be tasty additions.
Use this pesto as a sauce for pasta, chicken, fish, you name it! This pesto is also delicious spread on a piece of crostini with a bit of goat cheese.
~Jessie, LIFE AS A STRAWBERRY
Your ticket to an elegant and fresh side dish starts right here! This microgreens salad recipe with lime vinaigrette dressing is simple and delicious.
Author: Cheryl Prep Time: 10 mins Total Time: 10 minutes Yield: Makes about 6 servings
1 cup microgreens
6 radishes, halved or sliced
2 Tbsp lime juice
1/8 tsp dry mustard powder
¼ tsp salt
4 Tbsp olive oil
course sea salt, to taste
ground pepper, to taste
Place the microgreens and radishes into a serving bowl and reserve in the refrigerator until ready to serve.
Whisk together the remaining ingredients, cover and refrigerate until ready to serve.
At the last moment before serving, dress the salad lightly with dressing, sprinkle with sea salt and fresh ground pepper. Enjoy!
If you’re asking what microgreens are exactly —they’re a tiny form of young, edible greens produced from various kinds of vegetables, herbs and other plants. They are much lighter in flavor than the mature plant and are more nutrient dense. If microgreens aren’t a convenient choice, just substitute with Bibb lettuce instead.
The citrus vinaigrette is so easy to make and the perfect complement to the greens and shaved radishes. Just a little olive oil, seasonings and lime juice whisked together and your leafy greens will have a fabulous zesty flavor. Serve this salad with your favorite fresh fish or grilled chicken and enjoy!
~Cheryl, EVERYDAY DISHES
If you enjoyed this, you might also enjoy these post: