20 min
· Serves 2
· Updated February 21, 2026
South First location, 9AM–1PM. See market details →
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.
