Our secret recipes...revealed!

After reading RIK's post about making micro-green pesto, I thought I'd share the two recipes we settled on as the very best (you can see the results of our vigorously nerdy taste-test here and here; good spreadsheets and MSWord tables are, for better or worse, a part of the Farmitage ethos).

As RIK mentioned, we used a food processor to make each of our pestos. The rest of the preparation is pretty straightforward: add the ingredients, one by one, and keep pushing down on that pulse button. The olive oil is usually added gradually, as the final ingredient.

And yes...this is a world wide web exclusive: get in line, micro-green pesto innovators!

Without further ado:

Recipe 1: Roasted Garlic and Walnut Micro-Green Pesto (i.e. "the Pauly Walnuts")
Ingredients:
1. 3 cups micro-greens (ours were a mix of sunflower, daikon radish and broccoli raab)
2. 1/2 cup toasted walnuts
3. 1/2 cup shredded parmesean
4. 1 head roasted garlic
5. 1 clove raw garlic, minced
6. 1/2 cup olive oil
Flavor: The roasted garlic compliments the original flavor of the micro-greens really well. The daikon radish and micro-green earthiness come through clearly, but it still tastes like a good ol' fashioned pesto.

Recipe 2: Sun-Dried Tomato and Minced Garlic Micro-Green Pesto (i.e. "the Vafangu")
Ingredients:
1. 5 cups micro-greens
2. 5 cloves of raw garlic, minced
3. 1 teaspoon lemon juice
4. 1/2 cup toasted pine nuts
5. 1/4 cup shredded parmesean
5. 2/3 cup olive oil
6. 1 cup sun-dried tomatoes, drained and thinly sliced
Special note: Leave all the sun-dried tomatoes and a 1/4 cup of the pine nuts out of the food processor and add them when the rest of the pesto is done.
Flavor: This one had a really pleasant, low-key taste, pretty similar to a regular basil pesto. The mouthfuls with a few slices of sun-dried tomato and one or two whole pine nuts were particularly good.
Attribution: This recipe is suspiciously similar to this one, with micro-greens tagged in for the arugula.