Peppery arugula microgreens blended into a vibrant pesto and layered over crisp toasted bread — fresh, bold, and packed with flavor.
INGREDIENTS
Arugula Microgreen Pesto—
- 2 cups arugula microgreens
- 1 garlic clove
- 2 tbsp parmesan cheese
- 2 tbsp olive oil
- 1 tbsp nuts (walnuts, almonds, or pine nuts)
- Lemon juice, to taste
- Salt and black pepper
For serving—
- Toasted sourdough or country bread
- Extra parmesan
- Arugula microgreens for garnish
INSTRUCTIONS
Make the pesto. Blend arugula microgreens, garlic, parmesan, olive oil, nuts, lemon juice, salt, and pepper until smooth. Adjust olive oil depending on your preferred consistency.
Assemble the toast. Spread pesto generously over toasted bread. Top with extra parmesan and fresh arugula microgreens.
Serve. Finish with cracked black pepper and a drizzle of olive oil. Serve immediately.
Optional. poached egg, cherry tomatoes, or smoked salmon