2 cups Tiny Greens Farm microgreens (any assortment), packed

1/3 cup Brazil nuts

½ cup Parmesan cheese, grated

2 garlic cloves, peeled

½ cup of extra-virgin olive oil

Sea salt, to taste

With a food processor, pulse the microgreens, garlic and nuts until coarsely chopped. Then incorporate the parmesan cheese and olive oil, and blend into a thick paste or until desired consistency is reached. Season with sea salt to taste.

Serve as a dip with vegetable crudites, a spread on sprouted or sourdough toast, or topping to our favorite dishes.

Notes:

Sweet pea tendrils, sunflower or Brassica Blend Microgreens work best (found at Adams Fairacre Farms, Wappingers Falls, NY). If you do not have enough microgreens, add other fresh herbs like basil, parsley, or try adding baby spinach or baby kale leaves.

To make this dish dairy-free, substitute nutritional yeast for the Parmesan cheese.

To make this dish nut-free, substitute sprouted sunflower or pumpkin seeds.

Recipe courtesy of Nicole Harris, CCWFN, NTP, owner and operator of Tiny Greens Farm, located in Dutchess County, NY. For more information, visit TinyGreensFarm.com.