How long does it take to make Creamy Basil Microgreen Pesto Pasta?
This recipe takes approximately 20 min total.
20 min
· Serves 2
· Updated March 28, 2026
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Basil microgreens are best added fresh as a finishing ingredient. This vibrant pesto made with basil microgreens brings a fresh twist to classic pasta dishes, bursting with flavor and nutrients.
This recipe takes approximately 20 min total.
Basil microgreens work best as a fresh finishing ingredient, adding color, texture, and a just-cut flavor that stands out right before serving.
200g spaghetti
1 cup basil microgreens
1/4 cup pine nuts, toasted
1/2 cup grated Parmesan cheese
1/2 cup extra virgin olive oil
1 clove garlic
Salt and pepper to taste
Cherry tomatoes for garnish
Cook spaghetti according to package instructions until al dente, then drain and set aside.
In a food processor, combine basil microgreens, pine nuts, Parmesan cheese, garlic, and a pinch of salt, then pulse until finely chopped.
With the processor running, slowly drizzle in the olive oil until the mixture is creamy and well combined.
Toss the cooked spaghetti with the pesto, adding reserved pasta water as needed to reach desired consistency.
Serve garnished with cherry tomatoes and extra Parmesan on top.
Basil microgreens carry the recognizable aromatic profile of fresh basil — linalool, eugenol, and other volatile compounds — and are used as a direct 1:1 garnish substitute for fresh basil in small quantities. Dark Opal Basil adds additional anthocyanin-based purple pigmentation.
• Basil and its aromatic relatives contain volatile essential oil compounds studied for flavor, aroma, and culinary stability.
moderate evidence• Essential oil profile in basil microgreens varies by cultivar, with purple basil varieties known for anthocyanin pigmentation.
strong 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