1/4 cup pine nuts or walnuts 1 1/4 cup Veggie Box spinach Veggie box microgreens 1 clove Veggie Box garlic, grated or chopped 1/4- 1/3 cup olive oil 1/3 cup grated parmesan 1/2 tablespoon lemon juice big pinch of salt a few turn of pepper

Toast the nuts in a pan or in the oven until they're lightly browned. Throw all ingredients (including the warm nuts) into the food processor. Blend until smooth and taste for seasoning. Store in the fridge for up to a week with a thin coating of olive oil on top to prevent browning. Or you can freeze it in an ice cube tray and then transfer cubes to a ziploc bag. This pesto is great for sandwiches and pasta!