Microgreens Pesto

The past few weeks we've been getting "microgreens" in the CSA basket.  I think they are radish sprouts?  Anyway,they are very peppery, a bit too peppery for me to eat on their own.  I thought they might make a good substitution for arugula in this  this arugula pesto recipe, which I've been making for awhile.  We really liked it on what we call a "salad pizza" and I"m sure it'd be good on grilled meat or fish as well.  The main change I made besides using the microgreens instead of arugula was to use pistachios instead of the pine nuts I usually use.  You can by a bag of them at Costco and they're good for snacks and salads, and work very nicely in this pesto.

Microgreens Pistachio Pesto (adapted from Arugula Pesto from Serious Eats)

Ingredients

1 cup packed microgreens
2 tbs shelled pistachio nuts (roasted and salted)
1/2 oz freshly grated parmesan cheese
2 medium garlic cloves, coarsely chopped
1 tsp lemon juice
2 1/2  tbs olive oil (a little more if you think it needs it)
Kosher salt and black pepper to taste

Instructions
 
Place all the ingredients except olive oil, salt and pepper in a food processor, and pulse until finely chopped, scraping down the bowl with a spatula as required. While the processor is running, add olive oil slowly to form a smooth paste.  Add additional olive oil if you like your pesto a little more loose.  Add salt and pepper to taste.

Can be frozen - I either use an ice cube tray or freeze it in 1/4 cup amounts in snack sized ziploc bags that I press flat and put in a quart freezer bag. The 1/4 amount is just right for a pizza.

This is easy to double if you've got an overabundance of greens.