How long does it take to make Broccoli Microgreen Pesto Pasta?
This recipe takes approximately 25 min total.
25 min
· Serves 2
· Updated February 21, 2026
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Broccoli microgreens are best added fresh as a finishing ingredient. A creamy, green pesto made with broccoli microgreens brings a fresh twist to your favorite pasta dish.
This recipe takes approximately 25 min total.
Broccoli microgreens work best as a fresh finishing ingredient, adding color, texture, and a just-cut flavor that stands out right before serving.
2 cups cooked pasta (fusilli or penne)
1 cup broccoli microgreens
1/4 cup walnuts
1/4 cup Parmesan cheese, grated
1/4 cup olive oil
1 clove garlic
Salt and pepper to taste
1 tablespoon lemon juice
In a food processor, combine broccoli microgreens, walnuts, Parmesan cheese, garlic, lemon juice, and olive oil. Blend until smooth.
Toss the cooked pasta with the broccoli microgreen pesto, ensuring each piece is well-coated.
Season with salt and pepper to taste and add a bit more olive oil if needed.
Serve warm, garnished with additional Parmesan if desired.
Enjoy this delightful and nutritious twist on classic pesto pasta!
Broccoli microgreens are frequently studied among edible microgreens for their phytochemical content, particularly sulforaphane precursors found in the seeds and sprouts of brassica crops. Culinary use focuses on their mild, slightly peppery flavor as a finishing green.
• Brassica microgreens including broccoli have been studied for elevated concentrations of glucosinolates and sulforaphane precursors relative to mature heads.
moderate evidence• Micronutrient levels in broccoli microgreens vary by seed source, growing medium, light exposure, and harvest timing.
strong evidence• Consuming brassica sprouts and microgreens fresh avoids heat-related breakdown of sulforaphane precursor compounds.
limited evidence1. Assessment of Vitamin and Carotenoid Concentrations of Emerging Food Products: Edible Microgreens — Journal of Agricultural and Food Chemistry, 2012
2. Microgreens: Production, Shelf Life, and Bioactive Components — Critical Reviews in Food Science and Nutrition, 2017