The Wild Greens micro green vendor was at the Stafford Long Family Farmers Market. I tried the radish greens and the wasabi and decided I was going to make some pesto. This is going on a fish to be named later so I will show you that at a later date. I used walnuts, lemon, olive oil, Parmesan cheese, parsley and basil to provide a flavorful base. Very herbaceous with a minor bite. I finished with salt and pepper. I hope you like it.

1 cup basil leaves
1 cup baby wasabi micro greens
1 cup radish micro greens
1 cup parsley
1/2 cup basil
1 cup walnuts
1 cup Parmesan cheese
1/4 cup olive oil
Juice and zest from 1 lemon

Ion a blender add basil, both micro green, parsley, walnuts, olive oil, Parmesan lemon zest and lemon juice.

Blend to combine until smooth. Salt and pepper to taste.