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Try any kind of microgreens that you want for this recipe or full-grown arugula. Or replace with intense greens like chard or mustard (blanched for a minute in boiling water).


1/2 cup pine nuts

2 cups spinach leaves, stems removed

2 cups arugula microgreens (or regular arugula)

2 cloves garlic, grated or chopped

1/2  to 3/4 cup olive oil

1/4 cup gruyère, grated

1/4 cup mild and creamy goat cheese

1/4 cup parmesan, grated

juice from 1/2 lemon

big pinch of salt

a few turns of pepper


Toast the pine 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. Or you can leave it a bit chunky. 

Taste for seasoning. Add more of whatever flavor is lacking. 

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.