MicroGreen Pesto

Yield: 1 cup

Ingredients:

1/2 cup (.64 ounces) well-packed fennel microgreens

3/4 cup (3.2 ounces) well-packed basil microgreens

3/4 cup (3.2 ounces) well-packed baby chard or beet greens

1/2 cup pine nuts, toasted

3 tablespoons extra-virgin olive oil  

1 tablespoon lemon juice 

2 teaspoons sea salt 

Instructions:

• Blend all ingredients together with an immersion blender or small food processor just until smooth. Store in the refrigerator up to 5 days, or freeze.