Sunflower Microgreen Pesto Pasta
Ingredients:
- 250g pasta of choice
- 2 large handfuls sunflower microgreens
- 1/4 cup pine nuts or sunflower seeds
- 1/3 cup grated Parmesan, 1 clove garlic, juice of 1/2 lemon
- 1/3 cup olive oil, salt and pepper to taste
Directions:
- Cook pasta in salted boiling water until al dente. Reserve 1/4 cup pasta water, then drain.
- In a food processor, combine sunflower microgreens, pine nuts, Parmesan, garlic, and lemon juice. Pulse until roughly chopped.
- With the processor running, slowly drizzle in olive oil until pesto is smooth. Season with salt and pepper.
- Toss hot pasta with pesto, adding pasta water as needed to loosen the sauce.
- Serve immediately, topped with extra Parmesan and a few fresh microgreens.
Enjoy!
Ready to make this recipe? Shop our fresh Sunflower Microgreens →
