Microgreen Pesto Recipe

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Microgreen Pesto Recipe

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.

Prep Time10

Total Time10

Course: Condiment, Dips and spreads, Sauce

Cuisine: Italian-Inspired

Servings: tablespoons

Calories: 78kcal

Author: Irina

Equipment

non-stick skillet optional, if you're toasting seeds
Blender/Food Processor

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

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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.

Nutrition