25 min
· Serves 2
· Updated February 21, 2026
South First location, 9AM–1PM. See market details →
8 oz pasta of choice (e.g., spaghetti or penne)
1 cup sunflower microgreens
1/4 cup walnuts or pine nuts
1/4 cup grated Parmesan cheese (or nutritional yeast for vegan)
1 garlic clove, minced
1/4 cup olive oil
Salt and pepper to taste
Cherry tomatoes, for garnish
Cook the pasta according to package instructions until al dente, then drain and set aside.
In a food processor, combine sunflower microgreens, nuts, Parmesan cheese, garlic, salt, and pepper, then pulse until finely chopped.
With the processor running, slowly add olive oil until a smooth pesto forms.
Toss the cooked pasta with the sunflower microgreen pesto until well coated.
Serve warm, garnished with halved cherry tomatoes and extra sunflower microgreens.
