Microgreen pesto three ways
| Pesto | Microgreens | Nut or seed | Flavour | Best on |
|---|---|---|---|---|
| Pea shoot | Pea shoots | Pine nuts | Sweet, fresh | Pasta, gnocchi, spring vegetables |
| Sunflower | Sunflower | Sunflower seeds | Nutty | Sandwiches, roast potatoes |
| Broccoli | Broccoli | Walnuts | Mild, green | Eggs, toast, grain bowls |
All three use the base method in the recipe card. Just change the greens and the nut.
Why make pesto with microgreens?
- Uses a whole tray before it wilts.
- Different flavours from one method.
- Freezes well, so nothing goes to waste.
- Broccoli bonus: chopping broccoli greens helps sulforaphane form.
Tips for the best microgreen pesto
- Dry the greens well. Wet greens make a watery pesto.
- Don't over-blend. A little texture tastes better.
- Balance with lemon. Microgreens can taste "green"; lemon brightens them.
- Toast the nuts for a toastier flavour, if you have time.
Ways to use microgreen pesto
- Toss with hot pasta and a splash of pasta water. Also try broccoli sprout pesto pasta.
- Spread on toast and top with an egg.
- Swirl into soup.
- Drizzle over roast vegetables.
- Thin with more oil and lemon for a salad dressing.
Grow the greens
One 10 × 20 inch tray of pea shoots or sunflower gives enough for a couple of batches. Grow your own with our guides to pea shoots, sunflower and broccoli microgreens.
Freeze leftovers in an ice cube tray. See how to store microgreens.
Microgreen Pesto Three Ways: Pea, Sunflower and Broccoli
Vegetarian · Italian-inspired
Ingredients
Base pesto
- 2 packed cups (about 60 g) microgreens: pea shoots, sunflower or broccoli
- ⅓ cup (45 g) nuts or seeds: pine nuts, walnuts or sunflower seeds
- ⅓ cup (30 g) grated Parmesan, or 2 tbsp nutritional yeast for vegan
- 1 small garlic clove
- 2 tbsp lemon juice
- ⅓ to ½ cup (80 to 120 ml) olive oil
- Salt and black pepper to taste
Method
- Rinse the microgreens and pat them dry.
- Pulse the nuts and garlic in a food processor until finely chopped.
- Add the microgreens, cheese and lemon juice. Pulse until chopped.
- With the motor running, pour in the olive oil until the pesto is smooth but still a little textured.
- Season with salt and pepper. Add more lemon or oil to taste.
Notes
- Pea shoot pesto: sweet and fresh. Use pine nuts and a little mint.
- Sunflower pesto: nutty. Use sunflower seeds for a nut-free pesto.
- Broccoli pesto: mild and green. Use walnuts and extra lemon.
- Storage: keeps 4 to 5 days in the fridge with a thin layer of oil on top, or freeze in ice cube trays.
Frequently asked questions
Can you make pesto with microgreens?
Yes. Microgreens make great pesto. Pea shoots, sunflower and broccoli microgreens are the best because they're mild and have plenty of body.
Which microgreens make the best pesto?
Pea shoots for a sweet pesto, sunflower for a nutty one, and broccoli for a mild one. Basil microgreens make a small but very intense classic pesto.
How long does microgreen pesto last?
About 4 to 5 days in a sealed jar in the fridge, with a thin layer of oil on top. Frozen in ice cube trays, it keeps for a few months.
Can I make nut-free microgreen pesto?
Yes. Use sunflower seeds or pumpkin seeds instead of nuts. They pair especially well with sunflower microgreens.
Written by Michael
A passionate sprouting professional sharing practical tips for growing sprouts and microgreens at home. More about Michael
