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