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1. Pesto -- use your sprouts as the base, and then round it out with basil, parsley, spinach, and/or other fresh herbs to taste. Add pine nuts or similar for body. Add tomato paste if you wish for umami. Olive oil for texture, and salt to bring out flavor.
2. "Green grains", which I make all the time with my microgreens: fresh tiny greens mixed with the cooked grains of your choice, plus olive oil, lemon juice, and salt. Serve hot. Use leftovers the next day basis for a grain salad.
Shaula Evans /
npub1xg…4936p
2024-12-07 18:39:35
in reply to nevent1q…n0w7
Author Public Key
npub1xgq5gkwqvs4e6j6v0zwl37ywavlxknffc0fl3deznmrvaemr0xfqm4936pPublished at
2024-12-07 18:39:35Event JSON
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