How long does it take to make Creamy Sunflower Microgreens Pesto Pasta?
This recipe takes approximately 20 min total.
20 min
· Serves 2
· Updated March 4, 2026
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Sunflower microgreens are best added fresh as a finishing ingredient. This delicious pasta dish features a creamy sunflower microgreen pesto that’s nutrient-packed and bursting with flavor, perfect for a quick weeknight meal.
This recipe takes approximately 20 min total.
Sunflower microgreens work best as a fresh finishing ingredient, adding color, texture, and a just-cut flavor that stands out right before serving.
8 oz pasta of choice
1 cup sunflower microgreens
1/4 cup walnuts, toasted
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 cup olive oil
Salt and pepper to taste
Fresh lemon juice, to taste
Cook the pasta according to package instructions; drain and set aside.
In a food processor, combine sunflower microgreens, walnuts, Parmesan cheese, and garlic; pulse until finely chopped.
With the processor running, slowly stream in olive oil until the mixture is smooth; season with salt, pepper, and lemon juice.
Toss the cooked pasta with the sunflower pesto until evenly coated.
Serve immediately, garnished with extra sunflower microgreens and Parmesan if desired.
Sunflower microgreens are often chosen for their combination of texture, culinary versatility, and nutrient density. Research on microgreens generally focuses on concentrated vitamins, minerals, and phytochemicals relative to mature vegetables, while noting that values vary by crop, growing conditions, and harvest timing.
• Microgreens have been studied for concentrated nutrient and phytochemical content relative to mature vegetables.
moderate evidence• Nutrient composition varies substantially by species, growing conditions, and post-harvest handling.
strong evidence• Using microgreens fresh preserves texture and may better retain some heat-sensitive qualities compared to prolonged cooking.
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