How long does it take to make Savory Parsley Microgreen Pesto Pasta?
This recipe takes approximately 25 min total.
25 min
· Serves 2
· Updated March 6, 2026
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Parsley microgreens are best added fresh as a finishing ingredient. This pasta dish features a unique pesto made with parsley microgreens, offering a fresh twist on a classic favorite. Inspired by the vibrant flavors of Italian cuisine found at Trattoria Lisina.
This recipe takes approximately 25 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.
8 oz pasta of your choice
1 cup parsley microgreens
1/4 cup walnuts
1/4 cup grated Parmesan cheese
1/4 cup olive oil
1 clove garlic
Salt and pepper to taste
Cook the pasta according to package instructions until al dente, then drain and set aside.
In a food processor, combine parsley microgreens, walnuts, Parmesan cheese, garlic, salt, and pepper.
With the processor running, slowly add olive oil until the mixture is smooth and creamy.
Toss the cooked pasta with the parsley microgreen pesto until well coated, and serve warm.
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