Prepare the pesto by combining the basil, garlic, pine nuts, parmesan and lemon juice in a food processor. Blend on high until combined. Put food processor on low and drizzle in olive oil until pesto reaches desired consistency. Add salt and pepper and set aside until ready to use.
Prepare the white bean dip and set aside.
Heat a griddle or pan over medium-high heat. Brush bread slices with olive oil and toast each side until golden.
Top each bread slice with 1 tbsp. of white bean dip, followed by a drizzle of pesto and a couple of microgreens.
Serve and enjoy!