Let's re-think pesto sauce. Why, you ask, when it's so easy to pick one up at the grocer's. Well, for starters, there's nothing like grinding fresh ingredients for that extra taste, aroma and freshness, especially since our Microgreens are literally picked a couple of days before you purchase them! Another reason: most pesto sauces contain milk and wheat, so if you have dietary restrictions (gluten-free or lactose-intolerance), this is your chance to eliminate allergens. For our recipe, consider subbing out the Parmesan cheese (Kite Hill makes an amazing non-dairy alternative).
Micro Kale Mix takes center-stage with its deep, nutty essence. Then we add our Micro Broccoli to round out the flavor. It's so versatile! We chose to keep the plant-based nutrition flowing with these 'crab' cakes by Plant Based Sea Food Co. We love their entire line of "seafood" alternatives.
Call us produce rebels, but we love delicious disruption! In fact, we urge you to step away from the processed food aisle and dare to try something different. This IS the year we want everyone to be cooking with Microgreens in virtually every recipe.
TRENDY TIP: Like most dipping sauces, more is more, so feel free to double this recipe for a smart meal prepping coup. There's nothing better than having homemade food on-hand for a second, fresh encore. So eat half, freeze half, and enjoy life! Keep scrolling for the VIDEO!
2 cups Micro Broccoli
2 cups Micro Kale Mix
1/4 cup Pepitas (Pumpkin Seeds)
2 cloves garlic, minced
1/2 cup freshly grated Parmesan cheese
2 tablespoons lemon juice
1-2 tablespoons Red Balsamic Vinaigrette
3/4 cup extra virgin olive oil
1/4 cup chopped onion
Lemon wedge, as garnish
1 lb. PBSF Crab Cakes (keep Frozen prior to cooking)
Pulse pepitas in a food processor or blender until finely ground. Set aside. Note: you may have to stop and stir with a spatula to get all the pieces finely ground up.
Place Micro Kale, Micro Broccoli, Onion, Garlic, Lemon Juice, Vinaigrette, Salt and ½ cup olive oil in blender or food processor. Process till all is finely ground.
Drizzle remaining olive oil in as processing (the mixture should be blended but not pureed - the more you pulse, the more it emulsifies).
When processed to desired consistency, pour into a medium mixing bowl.
Add the ground Pepitas and Parmesan cheese and whisk. (Good idea to taste and add salt, lemon or balsamic, as you feel is needed).
Store in refrigerator at least one hour.
Pre-heat oven to 350 degrees. Bake PBSF Crab Cakes for 22-25 minutes to a golden brown. note: Cakes retain their delicate consistency, so use a spatula when plating up!
Plate Up: Crab Cakes, Micro Kale Pesto sauce in a ramekin, and a lemon wedge. Don't be afraid to add more fresh microgreens on top of the pesto and crab cakes, or even line your plate with greens! If you like your crab cakes cut up, create a tossed salad in minutes.
Enjoy! Servings: 4
Recipe Inspo from Harvest2U.