I started making pesto with microgreens by accident. We had a surplus of sunflower microgreens one week — more than our restaurant orders could absorb — and I tossed a handful into the food processor with the pine nuts and parmesan I was already using for a standard basil pesto. The result stopped me mid-taste. It was nuttier, fresher, and somehow more complex than the pesto I had been making for twenty years.

That accident turned into three recipes that I now make regularly at home and share with customers at the farm. Each one uses a different microgreen variety as the base, and each produces a distinctly different pesto. All three come together in under ten minutes.

A quick note on nutrition: microgreens contain 4 to 40 times more concentrated vitamins and minerals than their mature counterparts, according to USDA Agricultural Research Service studies. That means these pestos are not just tastier than traditional versions — they pack more nutritional density into every spoonful.

How Do You Make Sunflower Microgreen Pesto?

This is the recipe that started it all. Sunflower microgreens bring a rich, nutty flavor that blends naturally with pine nuts and parmesan. The result is a pesto that tastes deeper and more savory than a traditional basil version — almost umami-like.

Sunflower Microgreen Pesto

Ingredients:

3 cups sunflower microgreens, loosely packed (about 3 oz)
1/3 cup pine nuts, lightly toasted
1/2 cup freshly grated Parmigiano-Reggiano
2 cloves garlic, roughly chopped
1/2 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon fine sea salt
Freshly ground black pepper to taste

Method:

Pulse the pine nuts and garlic in a food processor until coarsely ground — about 5-6 pulses. You want texture, not paste.
Add the sunflower microgreens and pulse another 8-10 times until the greens are chopped but not pureed. Scrape down the sides.
Add the parmesan and lemon juice. Pulse 3-4 more times to combine.
With the processor running on low, drizzle in the olive oil in a slow, steady stream. Stop as soon as the mixture comes together — slightly chunky is better than smooth.
Season with salt and pepper. Taste and adjust lemon or salt as needed.

Flavor notes: Nutty, savory, and rich with a bright lemon finish. The sunflower greens reinforce the pine nut flavor rather than competing with it.

Best uses: Toss with warm pasta (especially penne or fusilli where the pesto clings to the ridges). Spread on grilled sourdough. Spoon over roasted chicken thighs. Stir a tablespoon into scrambled eggs.

How Do You Make Pea Shoot Pesto?

This is the lightest and freshest of the three — almost spring-like. The combination of sweet pea shoots with mint and cashews creates a pesto that is bright without being sharp. I use pecorino instead of parmesan here because its saltier, tangier profile balances the sweetness of the pea shoots.

Pea Shoot Pesto with Mint and Cashews

Ingredients:

3 cups pea shoot microgreens, loosely packed (about 3 oz)
1/4 cup fresh mint leaves (about 8-10 leaves)
1/3 cup raw cashews
1/2 cup freshly grated Pecorino Romano
1 small clove garlic
1/2 cup extra-virgin olive oil
1 tablespoon lemon juice
1/4 teaspoon fine sea salt

Method:

Pulse cashews and garlic in the food processor until broken into small pieces, about 5 pulses.
Add the pea shoot microgreens and mint leaves. Pulse 8-10 times until chopped and combined.
Add the pecorino and lemon juice. Pulse to incorporate.
Stream in olive oil with the processor running until the mixture reaches your preferred consistency. I like this one slightly smoother than the sunflower version.
Season with salt, taste, and adjust.

Flavor notes: Sweet, fresh, and herbal with a cooling mint undertone. The cashews add creaminess without competing with the delicate pea flavor.

Best uses: Spread on crostini topped with fresh ricotta and a drizzle of honey. Toss with cold soba noodles and sesame seeds for a fast summer lunch. Dollop on grilled lamb chops. Mix into spring vegetable soup just before serving.

How Do You Make Basil Microgreen Pesto?

This is the classic pesto ratio — the recipe everyone knows — but made with basil microgreens instead of mature basil leaves. The difference is intensity. Basil microgreens carry a more concentrated aromatic punch than mature leaves, so the resulting pesto smells and tastes like someone turned the basil dial up to eleven. If you love traditional pesto, this version will feel like coming home to a better version of something you already knew.

Intensified Basil Microgreen Pesto

Ingredients:

3 cups basil microgreens, loosely packed (about 2.5 oz — basil micros are lighter than sunflower)
1/3 cup pine nuts, lightly toasted
2/3 cup freshly grated Parmigiano-Reggiano
2 cloves garlic, roughly chopped
1/2 cup extra-virgin olive oil
1/4 teaspoon fine sea salt
Freshly ground black pepper

Method:

Pulse pine nuts and garlic in the food processor until coarsely chopped.
Add basil microgreens. Pulse 8-10 times — the microgreens break down faster than mature basil leaves, so do not overprocess.
Add parmesan and pulse to combine.
Drizzle in olive oil with the processor running. Stop the moment it comes together.
Season, taste, adjust. This version rarely needs lemon — the basil microgreens have enough brightness on their own.

Flavor notes: Intensely aromatic. The basil flavor is deeper and more complex than standard pesto, with a slightly sweeter finish. The microgreens also produce a more vibrant green color that does not oxidize as quickly as mature basil pesto.

Best uses: The classic applications — tossed with spaghetti or linguine, spread on pizza fresh out of the oven, layered in a caprese sandwich with fresh mozzarella and tomato. Also excellent stirred into risotto in the final minute of cooking.

How Should You Store Microgreen Pesto?

All three pestos keep well in the refrigerator for 5-7 days. Transfer to a jar and press a thin layer of olive oil over the surface to prevent oxidation and browning. Seal tightly.

For longer storage, freeze pesto in ice cube trays. Once frozen solid, pop the cubes out and store them in a freezer bag. Each cube is roughly 2 tablespoons — enough to sauce a single portion of pasta or top a piece of fish. Frozen pesto holds its flavor for 3-4 months. The color may darken slightly after thawing, but the taste stays true.

One thing I have noticed: microgreen pestos hold their color better than traditional basil pesto, both in the fridge and freezer. I suspect the higher concentration of antioxidants in the microgreens slows the enzymatic browning. Whatever the reason, it means your pesto still looks fresh and green on day five instead of turning army-surplus olive drab.

Can You Mix Microgreens in Pesto?

Absolutely — and some of the best pestos I have made were blends. A 50/50 sunflower-pea shoot blend produces a pesto that is both nutty and sweet. Adding a handful of radish microgreens to the basil version introduces a peppery kick that works well on grilled steak. There are no rules here. Start with one of the three base recipes, get comfortable with the technique, and then start experimenting.

If you want to grow the microgreens for these recipes yourself, our guide to the ten best microgreens for beginners covers everything you need to get started. Sunflower, pea shoots, and basil are all on the list.

Frequently Asked Questions

Are microgreen pestos healthier than traditional pesto?

Yes, based on available research. Microgreens contain 4-40 times more concentrated vitamins and minerals than mature plants of the same species, according to USDA studies. Since the microgreens replace or supplement the mature herbs in these recipes, the resulting pesto carries a higher density of vitamins C, E, K, and beta-carotene per serving. The fat, calorie, and protein content remains similar because the nuts, cheese, and oil are unchanged.

Can I use a blender instead of a food processor for pesto?

Yes, but a food processor gives you better texture control. Blenders tend to over-process the greens into a smooth puree, which loses the slightly chunky texture that makes good pesto interesting. If you only have a blender, use the pulse function and work in small batches to avoid turning the pesto into a sauce. Stop blending before you think it is done — you can always pulse more, but you cannot add texture back.

What if I do not have pine nuts?

Substitute walnuts, almonds, cashews, or pepitas (pumpkin seeds). Each changes the flavor slightly — walnuts add a mild bitterness, almonds are more neutral, cashews add creaminess, and pepitas give an earthy, slightly sweet flavor. Toasting the nuts before processing always improves the depth of flavor regardless of which variety you use.

How much pesto does each recipe make?

Each recipe yields roughly 1 to 1.25 cups of pesto — enough to sauce a full pound of pasta generously, or to serve 4-6 people as a spread or condiment. The recipes double easily if you are cooking for a crowd or want extra to freeze.