How long does it take to make Nasturtium Pesto Pasta with Grilled Chicken?
This recipe takes approximately 30 min total.
30 min
· Serves 2
· Updated February 28, 2026
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Nasturtium microgreens are best added fresh as a finishing ingredient. A delightful twist on traditional pesto, this dish features nasturtium microgreens blended into a savory sauce, served over pasta and grilled chicken.
This recipe takes approximately 30 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.
1 cup pasta of choice
1 cup nasturtium microgreens
1/4 cup pine nuts, toasted
1/4 cup grated Parmesan cheese
1/2 cup olive oil
1 chicken breast, grilled and sliced
Salt and pepper to taste
Cook the pasta according to package instructions, then drain and set aside.
In a food processor, combine nasturtium microgreens, toasted pine nuts, Parmesan cheese, and olive oil. Blend until smooth, adding salt and pepper to taste.
Toss the cooked pasta with the nasturtium pesto until well-coated.
Top the pasta with sliced grilled chicken and additional nasturtium microgreens for garnish before serving.
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