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Dinner 20 min Serves 2–3 Easy
Sunflower Microgreen Pesto Pasta
A nutty, vibrant pesto made with sunflower microgreens instead of basil — richer in vitamin E and ready in the time it takes to boil pasta.
Ingredients
- 2 cups sunflower microgreens, loosely packed
- 250 g pasta (spaghetti or fusilli)
- 1/3 cup walnuts or cashews, toasted
- 1/3 cup grated parmesan (or nutritional yeast)
- 1 small garlic clove
- 1/2 cup extra-virgin olive oil
- Juice of half a lemon
- Salt and cracked pepper to taste
Method
- 1
Cook pasta in well-salted water until al dente. Reserve a cup of pasta water before draining.
- 2
Blend sunflower microgreens, nuts, parmesan, garlic, lemon juice and olive oil into a coarse pesto. Season with salt and pepper.
- 3
Toss the hot pasta with the pesto, loosening with splashes of pasta water until glossy.
- 4
Serve topped with extra fresh sunflower greens and a drizzle of olive oil.
Chef's tip
Never cook the pesto — heat dulls the microgreens' enzymes and colour. The hot pasta warms it just enough.
Grown to order in Palam, Delhi
Harvested fresh for your kitchen — delivered in 6–8 days.