If you’re looking for a twist on the traditional pesto that’s completely nut-free, this Microgreen Pesto Recipe is the perfect choice! Packed with the peppery, earthy flavor of microgreens and the creaminess of sunflower seeds, it’s a delicious and allergy-friendly alternative to classic pesto.
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Whether you’re tossing it with pasta, spreading it on sandwiches like our Broccoli Microgreens Breakfast Sandwich, or using it as a dip for bites like these Empanada Caprese, this recipe is simple, versatile, and bursting with nutrients. Best of all, it comes together in just minutes.
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Why this recipe works
- It's Allergy-Friendly: It’s completely nut-free, making it safe for those with nut allergies or sensitivities.
- It's Versatile: Perfect as a pasta sauce, sandwich spread, dip, or even a topping for proteins and roasted vegetables, such as these Healthy Turmeric Oven Roasted Vegetables.
- Quick and Easy: Comes together in just minutes with minimal prep and simple ingredients.
- Packed with Nutrients: Microgreens are nutrient-dense and bursting with vitamins, while sunflower seeds provide healthy fats and protein.
Main Ingredients
- Microgreens: You can use various microgreens available at your grocery store. Broccoli microgreens (like the ones used in this Caprese Salad With Microgreens recipe) are mild and slightly peppery. Arugula microgreens bring bold, spicy notes, perfect for adding a kick. Radish microgreens add sharp, spicy flavors. Pea shoots provide sweetness and balance to the pesto. Like I did, you can also use mixed microgreens or a rainbow blend. They often combine several types, such as broccoli, radish, arugula, and kale.
- Fresh Basil: Adds a sweet, fresh flavor that pairs well with the microgreens, making the pesto bright and flavorful. Plus, it's also the key ingredient in the traditional recipe.
- Sunflower Seeds: Add a mild, nutty flavor and a creamy texture to the pesto. A healthy, nut-free alternative to traditional pine nuts.
- Parmesan Cheese: It's a classic ingredient! It brings a rich, savory umami flavor to the pesto, balancing out the freshness of the basil and microgreens. It also adds a creamy texture when blended.
- Avocado Oil: With a mild flavor and smooth consistency, avocado oil adds richness to the pesto without overpowering the other ingredients. Read more about it in this Why Avocado Oil is a Kitchen Superstar.
*** For the full ingredient list and quantities see the recipe card at the end of this post
Substitutions and variations
- Sunflower Seeds: Pumpkin seeds are slightly sweeter and nutty, they work well as a nut-free option and add a similar creamy texture. You can also use hemp seeds, like in this Asparagus Kale Salad, which add a softer texture and mild flavor.
- Parmesan Cheese: You can also use pecorino romano cheese, which is a sharper, saltier cheese that can replace Parmesan if you prefer a stronger flavor. As a vegan option, you can use vegan Parmesan, which is made from nuts (like cashews) or other plant-based ingredients.
- Avocado Oil: As traditional in pesto, extra virgin olive oil is another healthy option. You can also use walnut oil or almond oil, as I use in this Homemade Mayonnaise. Grapeseed oil is another neutral-flavored option that won’t interfere with the other flavors in the pesto.
- Herb Variations: Try swapping some of the basil for other herbs like parsley, mint, or cilantro to change the flavor profile a bit.
- Add Some Spices: Add a pinch of red pepper flakes for a little heat or smoked paprika for a smokier flavor.
Preparation
STEP 1: Prepare Ingredients
Rinse and pat dry the microgreens and basil leaves. Toast the sunflower seeds in a dry skillet over medium heat for 2-3 minutes (optional, for added flavor).
STEP 2: Blend the Pesto
Combine all ingredients in a food processor or blender. Pulse until the ingredients are finely chopped and well blended.
Top Tips
- Fresh basil and microgreens are key to getting the best flavor and vibrant color in your pesto. Make sure your greens are fresh and not wilted.
- If your pesto is too thick, add more oil (or a little drinking water) to achieve the perfect consistency.
- Lightly toasting sunflower seeds before blending enhances their nutty flavor and gives the pesto a richer taste. Just be sure not to over-toast them to avoid bitterness and burnt flavor.
- Taste as you go! Add a pinch of salt, a squeeze of lemon, or a bit more garlic to balance the flavors to your liking. Pesto should be fresh, bright, and slightly savory.
Frequently Asked Questions
Yes, pesto freezes well! To freeze, transfer it into ice cube trays or small containers, and once frozen, store it in a freezer-safe bag or container for up to 3 months. Just thaw before using.
Yes! If you're not strictly nut-free, you can add pine nuts, almonds, or walnuts for a more traditional pesto flavor and texture. Just blend them in with the other ingredients.
Yes, you can replace basil with other fresh herbs like parsley, cilantro, or even spinach for a different flavor profile. Experiment and find what you like best!
Serving suggestions
Toss the Microgeen Pesto with pasta, like in this Pesto Orzo Salad with Grilled Corn for a quick meal, spread it on sandwiches or wraps, or drizzle it over grilled vegetables, pizza, or roasted potatoes, such as these Oven Roasted Potato Cubes. It's also perfect for topping egg dishes like omelets and frittatas, as a dip for crackers, veggies, or these Crispy Breakfast Quesadillas. Brush it over grilled meats or fish, use it as a dressing for salads, or stir it into rice or grains for an added burst of flavor. The possibilities are endless!
Storing suggestions
Pesto can oxidize and turn brown. To keep it vibrant and fresh, store it in an airtight container with a thin layer of oil on top. Refrigerate and use within a week, or freeze for longer storage.
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Recipe
Microgreen Pesto Recipe
Equipment
- non-stick skillet optional, if you're toasting seeds
Ingredients
- 1 cup microgreens broccoli microgreens or your choice
- 1 cup fresh basil packed
- ½ cup sunflower seeds raw, unsalted
- ½ cup Parmesan cheese freshly grated
- 1 clove garlic or more to taste, coarsley chopped,
- 2 tablespoons lemon juice from fresh lemon
- ⅓ cup avocado oil or olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Rinse and pat dry the microgreens and basil leaves. Toast the sunflower seeds in a dry skillet over medium heat for 2-3 minutes (optional, if desired for added flavor).1 cup microgreens, 1 cup fresh basil, ½ cup sunflower seeds
- Combine the microgreens, basil, sunflower seeds, Parmesan cheese, garlic, lemon juice, avocado oil, salt and pepper in a food processor or blender. Pulse until the ingredients are finely chopped and well blended.½ cup Parmesan cheese, 1 clove garlic, 2 tablespoons lemon juice, ⅓ cup avocado oil, ¼ teaspoon salt, ¼ teaspoon ground black pepper
Notes
- Fresh basil and microgreens are key to getting the best flavor and vibrant color in your pesto. Make sure your greens are fresh and not wilted.
- If your pesto is too thick, add more oil (or a little water) to achieve the perfect consistency.
- Lightly toasting sunflower seeds before blending enhances their nutty flavor and gives the pesto a richer taste. Just be sure not to over-toast them to avoid bitterness and burnt flavor.
- Taste as you go! Add a pinch of salt, a squeeze of lemon, or a bit more garlic to balance the flavors to your liking. Pesto should be fresh, bright, and slightly savory.
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