Crispy Micro Arugula Pesto Pumpkins

1. Pre-heat oven to 400 C.

2. In a food processor add half the package of Arugula Microgreens, basil, garlic, olive oil, parmesan, raw cashews and blend until well combined.

3. Next, blend in mozzarella shreds until everything is finely minced. Taste mixture and add salt if desired and set aside.

4. Roll out puff pastry into thin sheets using a bit of flour and a rolling pin.

5. Once rolled out thin, using a pumpkin shaped cookie cutter, cut out 24 pumpkins from the dough. If desired, cut jack-o-lantern faces on up to half (12) of the pumpkins.

6. Form bites by placing pumpkin (without face cut outs), adding a small scoop of pesto, and then adding second pumpkin on top (with jack-o-lantern face). TIP: use a bit of water along the edges of the pumpkin and press firmly to seal and prevent pesto leaking out during cooking. Do this process for all 12 bites.

7. Once complete, bake in the oven for 15-20 mins until lightly golden.

8. Remove from the oven and let cool before plating on a layer of remaining microgreens. Enjoy!

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