Micro Green Pesto

1 cup micro greens of choice
2 cups basil
2 garlic cloves
Juice of 1/2 lemon
1/3 cup parmesan cheese (vegan option: option cheese or use nutritional yeast)
1/4 cup almonds
1/2 cup extra virgin olive oil

Cooking Directions: Pulse almonds in a blender until an almond flour consistency is reached. Set aside. In a blender, add the micro greens, basil, garlic, lemon juice, parmesan cheese, kale and half of the olive oil. Blend. Add the pulsed almonds and remaining olive oil. Blend until smooth. Enjoy immediately or store in an air-tight glass container for up to 5 days.

Photo and original recipe courtesy of The Nutritious Princess.
See the full recipe here.