How long does it take to make Zesty Parsley Microgreen Pesto Pasta?
This recipe takes approximately 20 min total.
20 min
· Serves 2
· Updated February 21, 2026
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Parsley microgreens are best added fresh as a finishing ingredient. This vibrant pasta dish brings a fresh twist to traditional pesto by highlighting the bright flavors of parsley microgreens, creating a healthy and delicious meal.
This recipe takes approximately 20 min total.
Parsley 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 parsley microgreens
50g pine nuts, toasted
2 cloves garlic, minced
60ml extra virgin olive oil
50g grated Parmesan cheese
Salt and pepper to taste
Juice of 1 lemon
Cook the spaghetti according to the package instructions until al dente; drain and set aside.
In a food processor, combine parsley microgreens, toasted pine nuts, garlic, lemon juice, and Parmesan cheese; blend until smooth.
With the processor running, slowly drizzle in the olive oil and blend until a creamy consistency is achieved; season with salt and pepper.
Toss the cooked spaghetti with the pesto, adding a splash of pasta water if needed to thin it out.
Serve immediately, garnished with extra parsley microgreens and Parmesan if desired.
Parsley and parsley microgreens share the same aromatic and phytochemical profile, with research focused on the flavonoid apigenin, vitamin K content, and folate. They are used as a fresh finishing element on proteins, pastas, and composed plates.
• Parsley and parsley microgreens have been studied for flavonoid content, particularly apigenin, which is present in both mature and microgreen forms.
moderate evidence• Parsley is a recognized dietary source of vitamin K and folate, with microgreen concentrations studied in the broader microgreens nutrition literature.
moderate evidence• Aromatic and flavor characteristics in parsley microgreens vary by variety and harvest stage.
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