Kale Microgreen Pesto Pasta: A Fresh, Healthy Recipe
💚 Fresh. Flavorful. Nutritious. 🌱🍝 Kale Microgreen Pesto Pasta never looked (or tasted) this good!
If you’re looking for a meal that’s both wholesome and full of flavor, kale microgreens are the perfect star ingredient. Packed with vitamins A, C, and K, plus antioxidants and fiber, these tiny greens deliver the nutrition of full-grown kale in a fresher, milder, and more tender form. When blended into a creamy pesto, they add a unique twist to a classic Italian favorite.
This Kale Microgreen Pesto Pasta is quick enough for weeknights but impressive enough for company. It’s light, vibrant, and delicious — and best of all, it uses fresh microgreens harvested at their nutritional peak.
🌱 Why Microgreens?
Microgreens are young vegetable greens harvested just after the cotyledons (baby leaves) appear. They’re more nutrient-dense than their mature versions, often containing 4–40x more vitamins and antioxidants. Kale microgreens, in particular, have a delicate earthy flavor — less bitter than mature kale — which makes them an excellent base for sauces and spreads.
🥗 Ingredients (Serves 4)
3 cups fresh kale microgreens, packed
1 cup fresh basil leaves
½ cup toasted pine nuts (or walnuts for a budget-friendly option)
½ cup grated Parmesan cheese (or nutritional yeast for dairy-free)
2 garlic cloves
½ cup extra-virgin olive oil (more as needed)
Juice of ½ lemon
Salt and pepper, to taste
12 oz pasta of your choice (spaghetti, penne, or fusilli)
Optional: A sprinkle of red pepper flakes for a little heat 🌶️
🍝 Instructions
Cook the pasta: Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
Make the pesto: In a food processor, combine kale microgreens, basil, pine nuts, Parmesan, garlic, and lemon juice. Pulse until finely chopped.
Add olive oil: With the motor running, slowly drizzle in olive oil until the mixture becomes smooth and creamy. Adjust texture with extra oil or a splash of pasta water if needed.
Season: Taste and season with salt, pepper, and optional red pepper flakes.
Combine: Toss the hot pasta with the pesto, adding reserved pasta water a little at a time until the sauce coats the noodles evenly.
Serve: Garnish with extra Parmesan and a few fresh kale microgreens on top.
🍋 Serving Suggestions
Add grilled chicken, shrimp, or chickpeas for extra protein.
Serve warm as a main dish or cold as a refreshing pasta salad.
Pair with a simple green salad for a complete, nutrient-packed meal.
🌱 Final Thoughts
This Kale Microgreen Pesto Pasta is proof that healthy eating doesn’t have to be complicated. With a handful of fresh ingredients, you can create a flavorful dish that’s loaded with vitamins and antioxidants. Whether you grow your own microgreens or pick them up fresh from the market, this recipe is a wonderful way to enjoy them.
👉 Want to enjoy fresh, locally grown kale microgreens delivered to your door? Check out our subscription options at Hope Rising Microgreens!