fall csa micro share
week 5

Pea Tendril Microgreen Pesto


2 cups of pea tendril microgreens, packed

1/3 cup of nuts (walnuts, brazil nuts, or pine nuts)

½ cup of extra-virgin olive oil

½ cup of grated Parmesan cheese

2-3 cloves of garlic

¼ teaspoon of sea salt or Himalayan salt (NO table salt)


  • Add all ingredients into a food processor and blend until a smooth consistency.



  • Omit cheese or replace it with nutritional yeast for a plant-based recipe.

Avocado Toast


  • 2 slices of organic sourdough or sprouted multigrain bread, toasted

  • ​1-2 tablespoons of Microgreen pesto

  • 1 ripe avocado, pitted, peeled, and sliced

  • 1/4-1/2 cup of tomatoes (any variety), sliced or halved

  • 2 lemon wedges 

  • sea salt, to taste

  • 1/4-1/2 cup of microgreens of choice

  • 1/4 teaspoon of extra virgin olive oil



  • Spread Microgreen pesto on toast evenly and then top with sliced avocado and tomatoes/ Squeeze lemon slices, sprinkle salt, top with microgreens, and drizzle with olive oil.