When making a pesto with the basil microgreens, you need only a fraction of the amount due to their intense flavor while luscious avocado lends a creamy texture and replaces some of the oil.
Servings: 1/2 cup
4gramsUrban Produce basil microgreens
1tablespoonMeyer Lemon juice
1/4cupextra virgin olive oil
In a mini processor or blender, blend the avocado, microgreens, lemon juice, and garlic while adding the oil a little at a time until fully emulsified.
Recipe may be doubled.
For the easy, one skillet, vegetarian meal shown you will need fresh sushi-grade albacore tuna, heirloom tomatoes and green beans. Heat a skillet, preferably cast iron, over med-high heat. Drizzle with olive oil. Coat the albacore steaks with a spice rub of your choice, when the skillet is smoking, sear the albacore and cook for about 2 minutes, turn and sear on the other side for 2 minutes. Albacore steaks are best when rare or medium-rare in the center. Remove steaks and add the par-cooked green beans to char. Add the heirloom tomatoes and cook just long enough to soften. Plating: Place a spoonful of pesto on the plate, spread with a soft spatula, place the albacore steak and artfully arrange the vegetables around. Garnish with a dollop of pesto and basil leaves.