Nkululeko’s Microgreen Herb Pesto Recipe
Nkululeko’s Microgreen Herb Pesto
Makes about 2 cups
70g selection of fresh microgreen herbs; a good mix would be coriander, mustard, beetroot and rocket.
1 cup olive oil
5 large cloves garlic
100g finely grated Parmesan or pecorino
100g pine nuts or pine kernels (flaked almonds can be substituted as a cheaper and delicious alternative)
Salt and pepper
Place the microgreens, butter, olive oil, garlic and Parmesan into a blender.
Roast the pine nuts for a few minutes until a light golden colour, then cool slightly, just before adding to the blended ingredients to ensure a fresh, roasted flavour.
Blend until the correct consistency of a thick spreadable paste is reached.
Store in an airtight, sterilised container in the fridge.
4 Alternative Ways to Use Nkululeko’s Microgreen Herb Pesto
1. Pesto butter
3/4 cup pesto mashed into four tablespoons softened butter.
Delicious on freshly baked ciabatta
2. Tasty up your boiled eggs
Perfect for those on a banting diet. Drizzle over your eggs in the morning for a nutrient boost!
3. Lemon pesto dip
Whisk up 1/2 cup sour cream with 1/4 cup each mayonnaise, Parmesan and pesto, 2 tablespoons capers and 2 teaspoons each lemon zest and juice. Season with salt and pepper to taste.
Perfect for a dinner party welcome snack served with ostrich fillet skewers cooked slowly over the braai.
4. Pesto hummus
Mix 1 cup hummus with 2 tablespoons pesto. Add chopped mint, toasted pine nuts and a dash of paprika to the top.
Read more about Microgreens below
Nkululeko Mlotshwa shares his tips (and recipes) on using microgreens in your next recipe Born and raised in Howick, KwaZulu-Natal, Nkululeko Mlotshwa recognised his passion for food while employed as a general worker in the hospitality industry. That was in 2011. Fast forward seven years, and today Nkululeko is living out his dream studying at ...