Pea shoot or radish micro green Pesto

Ingredients

2 cups or more of micro greens

1/3 cup unsalted pistachios (or substitute lightly toasted pine nuts)
1/3 cup Parmigiano-Reggiano, grated
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/3 cup extra virgin olive oil

Preparation

Use a blender or food processor to pulse into a paste the micro greens, pistachios, cheese, salt, and pepper. With the machine running, slowly drizzle in olive oil so that it emulsifies. Store in a sealed jar in the refrigerator for up to two weeks. For pasta, add the pesto to cooked noodles of your choice and thin with an amount of the pasta cooking water to the desired consistency.