Pesto just got a serious glow-up and it’s fresher, greener, and way more exciting than before. This microgreens pesto recipe is a game-changer for anyone who loves bold flavor and quick meals with a healthy twist.
Packed with leafy goodness like sunflower or broccoli microgreens, this spread is smooth, earthy, and full of nutrients your body will love. Slather it on toast, mix it into pasta, or spoon it straight from the jar if no one’s watching.
It’s simple to make and even easier to crave. Think of it as your new go-to for anything that needs a fresh kick and a creamy finish. Your meals are about to get a whole lot greener 🌱✨🥖
Ingredients in Microgreen Pesto (Traditional and Substitutes)
A typical microgreen pesto keeps the foundational structure of a traditional pesto while adapting the components to support different flavor profiles and dietary needs. The main component is, of course, the microgreens themselves. Sunflower microgreens are often used as the primary green, offering a rich texture and subtle earthiness. Broccoli, beet, and radish microgreens are also common additions. They can be used on their own or mixed together depending on the desired taste.
Nuts or seeds form the next essential layer of the pesto. While pine nuts remain the traditional choice, many home cooks and chefs now use dry roasted almonds, sunflower seeds, or pumpkin seeds. These not only introduce unique flavor notes but also accommodate dietary restrictions. For example, using seeds instead of nuts makes the pesto suitable for those with nut allergies.
Olive oil acts as the binder and brings out the natural flavors of the greens and nuts. In some versions, garlic-infused oil is used to add depth without the sharp bite of raw garlic. This approach is especially helpful when preparing pesto for children or people sensitive to strong flavors. Lemon juice or zest is usually added to balance the richness of the nuts and oil, offering brightness and acidity that lifts the overall taste.
The addition of cheese, typically aged Parmesan, is optional and can be substituted or omitted entirely for a vegan version. Some people prefer nutritional yeast as an alternative to create a cheesy umami effect without dairy. Salt and freshly ground black pepper are essential for seasoning but should be adjusted based on the salt content of the nuts or seeds used.
This adaptability is what makes microgreen pesto an inclusive and versatile recipe. Whether one is seeking vegan, nut-free, or dairy-free options, the recipe can be easily adjusted while still offering a fresh and flavorful result.
Techniques and Tips from Real Cooks
When making pesto with microgreens, certain techniques help preserve both flavor and visual appeal. One of the most effective methods is blanching. Blanching involves quickly boiling the greens and then immediately cooling them in ice water. This technique is commonly used to preserve the vibrant green color of the greens, especially basil. While not strictly necessary for microgreens, a quick blanch can intensify the visual appeal of the final sauce and reduce any bitterness in certain varieties.
Oil infusion is another thoughtful approach. Instead of adding raw garlic, which can overpower the subtle flavors of microgreens, some cooks prepare a garlic-infused olive oil. This method involves gently cooking garlic cloves in olive oil over low heat until they release their aroma. The result is a smooth, rich oil that carries the essence of garlic without the sharp bite. This also enhances the overall flavor balance, particularly when using delicate greens like sunflower or beet microgreens.
The type of blending equipment also affects the outcome. Immersion blenders offer better control over texture and temperature. Unlike high-speed food processors that can heat up during blending, immersion blenders keep the ingredients cool, which helps preserve the flavor and color of the pesto. Using an immersion blender also allows you to adjust the consistency gradually by slowly adding the oil while blending.
Seasoning is best handled after blending. This allows for more accurate control, especially if using salted nuts or infused oils. Tasting the pesto at this stage ensures that no single flavor dominates and that the microgreens are still the star of the dish.
Flavor Profile: How Microgreens Change Pesto
The flavor of pesto changes dramatically depending on the type of microgreen used. Each variety brings a distinct character to the sauce. Sunflower microgreens are among the most popular choices due to their nutty and mildly earthy flavor. They blend seamlessly with olive oil and nuts, creating a smooth, full-bodied pesto that is both satisfying and familiar.
Beet microgreens, on the other hand, offer a sweeter, more delicate taste. Their subtle flavor allows the other ingredients in the pesto, such as lemon juice or Parmesan, to shine more clearly. These are often paired with broccoli microgreens, which have a sharp, peppery bite similar to arugula or mustard greens. When combined, they create a bold and complex profile that is ideal for those who enjoy more assertive sauces.
Radish microgreens deliver a distinctive spice that can elevate a simple pesto into something unexpectedly vibrant. This variety is especially useful when serving pesto as a dip or sandwich spread where a bit of heat is welcome. The texture of the microgreens also plays a role. Sunflower greens, for example, have thicker, more substantial leaves which lend creaminess and body to the pesto without needing excessive oil or nuts.
Each type of microgreen can be used on its own or mixed to create a custom flavor blend. This allows for experimentation and personalization depending on the intended use of the pesto, whether it be for pasta, toast, or as a base for other sauces.
Microgreens Pesto Recipe Variations
Microgreens pesto is highly adaptable, and several versions have emerged from everyday kitchens. One common variation is the sunflower microgreen pesto. This version typically includes three packed cups of sunflower microgreens, half a cup of roasted almonds, around 100 milliliters of olive oil, and the juice of half a lemon. It is a simple, garlic-free blend that appeals to children and adults alike. The absence of raw garlic makes it milder and more approachable while retaining a rich, creamy texture.
Another version incorporates chickpeas along with microgreens and pine nuts. The chickpeas add extra protein and a unique creaminess that makes the pesto more filling. This blend often uses garlic-infused olive oil for flavor and a handful of grated cheese for added richness. The texture is controlled with an immersion blender, which helps keep the color bright and the consistency even.
A third version combines beet and broccoli microgreens with a small amount of fresh basil. This hybrid approach balances sweetness, spice, and herbaceousness. It is particularly well-suited for serving over gnocchi or as a sandwich spread. The lemon juice helps to cut through the richness, and the choice of nuts can be adjusted depending on availability or preference.
These variations show that microgreens pesto is not a fixed recipe but a method that can be customized. The greens, nuts, and seasonings can be adapted to suit dietary needs, flavor preferences, or ingredient availability.
Nutritional and Health Benefits
Microgreens pesto is not only flavorful but also nutritionally dense. The concentrated nature of microgreens means that even a small serving contains a range of vitamins and minerals. For instance, sunflower microgreens are known for their high zinc content, which supports immune function and wound healing. They are also a good source of vitamin E and plant-based protein, making them a smart choice for vegetarian and vegan diets.
In general, microgreens can contain significantly higher concentrations of nutrients than their mature plant counterparts. Some research suggests that these greens can offer up to 40 times the nutritional content, especially in terms of vitamins C, K, and beta-carotene. When used raw in pesto, these nutrients remain intact, making it a highly efficient way to increase your daily vegetable intake.
A typical two-tablespoon serving of microgreens pesto contains around 100 to 120 calories, depending on the type and amount of oil and nuts used. It usually offers two to three grams of protein, along with healthy fats that support heart health. The inclusion of lemon juice adds vitamin C, while the olive oil provides monounsaturated fats that are beneficial for cardiovascular wellness.
Because it is naturally gluten-free and adaptable to vegan diets, microgreens pesto fits into a wide range of nutritional plans. It is also suitable for those reducing carbohydrate intake, as it is rich in nutrients without relying on grains or starches. For people with food sensitivities or allergies, the ability to swap out nuts and cheese makes this a recipe that can be modified without losing its essential appeal.
Storage and Serving Ideas
Once microgreens pesto is prepared, its shelf life and flavor can be maximized with a few simple storage tips. Since the pesto is made without preservatives, it’s best stored in an airtight glass container to avoid oxidation. A thin layer of olive oil poured over the surface before sealing can prevent discoloration and preserve freshness. This method keeps the vibrant green color intact and maintains the aromatic quality of the greens and herbs.
Ideally, microgreens pesto should be consumed within 5 to 7 days when refrigerated. For longer storage, freezing is an effective method. Ice cube trays work particularly well—each cube can be defrosted as needed for single servings in pasta, sandwiches, or soups. Once frozen solid, the cubes can be transferred to a resealable freezer bag for more compact storage. It’s important to note that while the texture may change slightly after thawing, the flavor and nutritional benefits remain strong.
As for serving ideas, microgreens pesto is incredibly versatile. It can be used as a spread on sourdough toast, paired with sliced tomato or avocado for a nutrient-rich breakfast. It’s also excellent stirred through warm pasta, spooned over roasted vegetables, or served alongside grilled tofu, eggs, or fish. For a creative appetizer, it can be layered on crostini and topped with a sprinkle of microgreens for a fresh, visually appealing bite.
Because microgreens have a tender, leafy structure, it’s advised not to cook the pesto over direct heat. High temperatures can reduce the nutritional value and dull the vibrant color. Instead, the pesto should be stirred in after the cooking process is complete. This is particularly relevant when used in pasta or gnocchi recipes—just toss the cooked pasta with the pesto off the heat and serve immediately.
Recipe Variation 1: Sunflower Microgreens Pesto Toast
Yield: 2 servings
Time: 15 minutes
Ingredients:
- 3 cups sunflower microgreens (packed)
- ½ cup dry-roasted almonds
- 100 ml extra virgin olive oil
- Juice of ½ a lemon
- Salt and pepper to taste
- Toasted bread (2 slices, preferably sourdough or whole grain)
- Optional toppings: sliced tomato, avocado, poached egg, or extra microgreens
Instructions:
- Place the sunflower microgreens into a blender or food processor. Pack them in to measure the full three cups.
- Add the roasted almonds, lemon juice, and half of the olive oil. Blend for 10–15 seconds, then slowly add the remaining olive oil until the mixture becomes smooth.
- Taste and season with salt and pepper as needed. Adjust the texture by adding a teaspoon of oil or lemon juice if it’s too thick.
- Spread generously over warm toasted bread.
- Add toppings such as sliced tomato or avocado. A poached or fried egg works beautifully with the nutty flavor of sunflower microgreens.
- Garnish with a few extra microgreens for texture and presentation.
This version is garlic-free, which makes it ideal for children or those sensitive to raw garlic. The mild, nutty profile of sunflower microgreens makes it easy to pair with a variety of toppings.
Recipe Variation 2: Chickpea & Microgreens Pesto
Yield: 4 servings
Time: 20 minutes
Ingredients:
- 2 cups microgreens (sunflower, broccoli, or beet work well)
- ½ cup cooked chickpeas
- ¼ cup pine nuts or sunflower seeds
- 2 cloves garlic (optional, or use garlic-infused olive oil)
- ⅓ cup extra virgin olive oil
- Juice of 1 lemon
- 2 tablespoons grated Parmesan or nutritional yeast
- Salt and freshly cracked pepper to taste
Instructions:
- Combine chickpeas, microgreens, and nuts or seeds in a blender. Blend coarsely.
- Add garlic, lemon juice, and grated cheese or nutritional yeast. Blend again until mixed.
- Slowly stream in olive oil while blending to reach a creamy, spoonable consistency.
- Taste and season with salt and pepper as needed.
Recipe Variation 3: Microgreens Pesto Gnocchi
Yield: Serves 2–4
Time: 30 minutes
Ingredients:
Pesto:
- 1 cup mixed microgreens (sunflower and beet recommended)
- ⅓ cup olive oil
- ¼ cup toasted almonds or pine nuts
- 2 tablespoons grated Parmesan
- Juice and zest of 1 lemon
- Salt and black pepper to taste
Gnocchi:
- 2 tablespoons olive oil
- 8 oz mushrooms, sliced
- 16 oz mini gnocchi (store-bought or homemade)
- Extra Parmesan and microgreens for garnish
Instructions:
- Start by blending olive oil, nuts, cheese, lemon juice, and lemon zest in a food processor. Add in microgreens and blend until smooth. Season with salt and pepper.
- In a medium skillet, heat olive oil over medium heat. Sauté mushrooms for 4–5 minutes until golden and tender.
- Cook gnocchi according to package instructions. Drain and toss immediately into the skillet with mushrooms.
- Remove from heat. Add microgreens pesto and stir until gnocchi is coated evenly.
- Serve with extra cheese and a handful of fresh microgreens on top.