Pesto Recipe with Fresh Genovese Basil & Arugula Microgreens

Originating in Genoa, Italy, a traditional pesto recipe is updated to include flavorful and nutritious microgreens. Use this basil and arugula microgreens pesto on pasta or add to dishes as a spreading sauce. 



  • 1.5 oz Hydrofresh Genovese Basil Microgreens
  • 1.5 oz Hydrofresh Arugula Microgreens
  • 4 cloves garlic
  • ¼ cup pine nuts (you can substitute walnuts)
  • 1 cup freshly grated parmesan cheese (not pre-shredded or grated)
  • 2-3 Tbsp  Kardamas Olive Oil - or any good quality Olive Oil 


  1. Begin mincing the garlic. When most of the garlic is roughly chopped, add about a third of the fresh microgreens and continue chopping. Add the rest of the microgreens and chop.
  2. When the basil and garlic are finely (and finally!) minced, add about half of the pine nuts and continue chopping. Add the rest of the pine nuts and – guess what! – continue chopping.
  3. Add half the parmesan cheese and keep on chopping, then add the rest of the cheese finish chopping
  4. When the mixture is chopped so finely that you can begin to push it all together, pack it tightly into a ball or patty and transfer to a bowl or airtight container (if not using right away). Drizzle with a couple of tablespoons of olive oil and set aside/refrigerate until ready to use.

This microgreens recipe will keep for several days in the fridge, tightly covered. To reuse, simply add a bit more olive oil and stir to break up the ball and incorporate.

Serve on pasta, in lasagna, on sandwiches, or anywhere else you may use a standard pesto. The great thing about using the fresh intensely flavored microgreens is a little goes a long way!