Microgreens Pesto Pasta

This microgreens pesto is a fresh take on the classic Italian sauce. The microgreens add a unique flavor profile and a nutritional boost to your favorite pasta dish.

Ingredients

For the Pesto

• 2 cups packed microgreens (broccoli, pea shoots, or a mix work well)
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts or walnuts
• 2-3 garlic cloves
• 1/2 cup extra virgin olive oil
• 1 tablespoon fresh lemon juice
• Salt and freshly ground black pepper to taste

For the Pasta

• 400g (14 oz) pasta of your choice (spaghetti, penne, or fusilli work well)
• Reserved pasta water
• Additional Parmesan cheese for serving
• Fresh microgreens for garnish (optional)

Instructions

1. Toast the nuts: In a dry pan over medium heat, toast the pine nuts or walnuts until golden and fragrant, about 3-4 minutes. Let cool slightly.
2. Make the pesto: In a food processor or blender, combine the microgreens, toasted nuts, garlic, and Parmesan cheese. Pulse a few times to combine.
3. Add oil: With the processor running, slowly drizzle in the olive oil until the pesto is smooth and well combined. You may not need all the oil - stop when you reach your desired consistency.
4. Season: Add lemon juice, salt, and pepper. Pulse to combine. Taste and adjust seasoning as needed.
5. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
6. Combine: In a large bowl or the pasta pot, toss the hot pasta with the pesto. Add a splash of reserved pasta water if needed to help the pesto coat the pasta evenly.
7. Serve: Divide among plates, top with additional Parmesan cheese and fresh microgreens if desired. Serve immediately.

Tips

• Don't over-process the pesto - a slightly chunky texture is nice
• If the pesto is too thick, add more olive oil or a bit of pasta water
• For a smoother pesto, use a blender; for chunkier, use a food processor
• You can make the pesto ahead of time - it will keep in the refrigerator for 2-3 days
• To prevent browning, press plastic wrap directly onto the surface of stored pesto
• Feel free to experiment with different microgreen varieties for different flavor profiles

Variations

• Spicy version: Add a pinch of red pepper flakes or a small jalapeño
• Creamy version: Stir in a tablespoon of cream or Greek yogurt
• With vegetables: Add roasted cherry tomatoes, sautéed mushrooms, or steamed broccoli
• Protein boost: Top with grilled chicken, shrimp, or chickpeas
• Different nuts: Try almonds, cashews, or sunflower seeds instead of pine nuts

Storage

Leftover pesto can be stored in an airtight container in the refrigerator for 2-3 days. You can also freeze it in ice cube trays for longer storage - just thaw and use as needed. The pesto may darken slightly when stored, but it will still taste great.

Why Microgreens in Pesto?

Microgreens bring a unique, fresh flavor to pesto that's different from traditional basil. They're also incredibly nutrient-dense, adding vitamins, minerals, and antioxidants to this already delicious dish. Plus, if you're growing your own microgreens, this is a great way to use a larger harvest!