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Gardyn Caps
Microgreens Kit
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Published Jan 22, 2022
For the beans:
1 cup large lima beans
1 bay leaf
For the Pesto:
2 cups Gardyn greens, such as arugula, breen, or green mustard
1/3 cup pine nuts
1/4 cup Parmesan cheese cut into small chunks
2 tablespoons lemon juice freshly squeezed
2 cloves of garlic minced
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
1/3 cup extra virgin olive oil
For the Salad:
3 cups Gardyn greens, such as American mustard, arugula, breen, buttercrunch, butterhead, green mustard, cardinale, endive, kale, matilda, monte carlo, romaine, red sails, or Rouge D’hiver
1 shallot, thinly sliced
1 tablespoon pine nuts for garnish (optional)
A few shavings of Parmesan cheese for garnish (optional)
Freshly cracked pepper
Pinch of flaky salt
The following day, warm the leftover beans and toss with some leftover pesto. Spoon over a slice of toasted bread for a scrumptious snack.
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