How long does it take to make Nasturtium Microgreen Pesto Pasta?
This recipe takes approximately 25 min total.
25 min
· Serves 2
· Updated February 23, 2026
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Nasturtium microgreens are best added fresh as a finishing ingredient. This unique twist on pesto uses nasturtium microgreens, bringing a peppery kick to your favorite pasta dish.
This recipe takes approximately 25 min total.
Nasturtium 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 nasturtium microgreens
1/4 cup walnuts
1/4 cup grated Parmesan cheese
1 garlic clove
1/3 cup olive oil
Salt to taste
Freshly cracked black pepper
Cook pasta according to package instructions; drain and set aside.
In a food processor, combine nasturtium microgreens, walnuts, Parmesan, and garlic; pulse until finely chopped.
With the processor running, slowly drizzle in olive oil until a smooth paste forms. Season with salt and pepper.
Toss the cooked pasta with the nasturtium pesto until well coated. Serve warm.
Nasturtium and nasturtium microgreens deliver distinctive peppery heat through glucosinolate-derived compounds — the same chemical class responsible for heat in radish and mustard microgreens. They are used as edible garnishes, flavor accents on proteins and composed plates, and as a visual element with their vivid green color.
• Nasturtium plants and microgreens contain glucosinolates and isothiocyanates — the same compound class found in brassica crops like radish and broccoli microgreens.
moderate evidence• Peppery heat intensity in nasturtium microgreens is linked to glucosinolate concentration, which varies by growing conditions and harvest timing.
moderate evidence• Nasturtium has been studied for vitamin C content in both the leaves and flowers.
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