Microgreen Pesto: A Fresh Twist on a Classic Recipe

Traditional basil pesto is delicious, but wait until you try it made with fresh microgreens. Microgreen pesto is brighter in colour, packed with even more nutrients, and has a unique, complex flavour that changes depending on which microgreens you use. Plus, it takes just 5 minutes to whip up.

Why Microgreen Pesto?

• More nutritious: Microgreens contain up to 40x more vitamins than mature herbs
• Fresher flavour: Straight from your tray to your blender — it doesn't get fresher
• Year-round: No need to wait for basil season — microgreens grow all year
• Customisable: Mix different microgreen varieties for unique flavour profiles

Classic Microgreen Pesto

Prep time: 5 minutes | Makes: About 1 cup

Ingredients

• 2 large handfuls of fresh microgreens (about 60g) — pea shoots, broccoli, or a mix
• ⅓ cup pine nuts or walnuts (toasted)
• ⅓ cup grated parmesan cheese
• 2 cloves garlic
• ½ cup extra virgin olive oil
• Juice of half a lemon
• Salt and pepper to taste

Method

1. Add microgreens, nuts, parmesan, and garlic to a food processor
2. Pulse until roughly chopped
3. With the processor running, slowly drizzle in the olive oil until smooth
4. Add lemon juice, salt, and pepper. Pulse briefly to combine
5. Taste and adjust seasoning

Best Microgreens for Pesto

• Pea shoots: Sweet, mild pesto — great for kids and pesto-on-toast
• Broccoli: Mild and earthy — closest to traditional basil pesto
• Radish: Spicy, peppery kick — excellent on pizza and grilled meats
• Sunflower: Nutty and rich — works beautifully with pasta
• Mixed: Combine 2–3 varieties for complex, layered flavours

Ways to Use Microgreen Pesto

• Pasta: Toss through hot pasta with a splash of cooking water
• Toast: Spread on sourdough toast with sliced avocado
• Pizza: Drizzle on pizza after it comes out of the oven
• Grilled chicken or fish: Spoon over as a sauce
• Dip: Mix with Greek yoghurt for a healthy dip
• Grain bowls: Drizzle over quinoa, rice, or couscous bowls

Storage

Store in an airtight jar in the fridge for up to 5 days. Pour a thin layer of olive oil on top to prevent browning. You can also freeze pesto in ice cube trays for up to 3 months — pop a cube out whenever you need it.

Grow your own pesto ingredients — check out our microgreen seeds and kits.