Fresh, zesty, and in under 10 minutes? This is the pesto recipe your summer menu has been waiting for.
Pesto is one of those magical sauces that improves everything. But this summer, we want to share a seasonal twist on pesto using Planted Detroit microgreens. Same classic flavor, but this time with more greens, more nutrition, and a bit more sunshine.
Instead of basil, we are using arugula, broccoli, and pea shoot microgreens to create three incredibly easy and colorful pesto recipes. Just think about tossing them into pasta, spooning them over flatbreads, or slathering them on your favorite meals. These blends are about to be your go-to flavor bombs this summer!
Let's dive into three easy, incredibly flavorful ways to incorporate microgreens into your pesto-making routine.
Why Microgreens Make the Ultimate Summer Pesto
There’s just something about using pesto in the summertime. It’s fresh, aromatic, and incredibly easy. But if you have only ever made pesto with basil, you need to meet its cooler cousin, microgreens!
Arugula, broccoli, pea shoots, and other microgreens offer bolder flavors (spicy and peppery to nutty and sweet), which makes them an ideal fit for layered seasonal pestos. Microgreens also blend quicker, take less oil, and take longer to brown than bulkier greens or herbs. This summer, we are not settling for dry, brown, oxidized pesto on day two.
In the summertime, microgreens are better for your health, too. They are higher in Vitamins A, C, and K and have higher concentrations of antioxidants for immune function, energy, and skin health.
Planted Detroit is excited to offer microgreens grown using local vertical farming. Vertical farming is a zero-waste, super-fresh way of growing microgreens. More importantly, this method of farming ensures that every piece of green leaf arrives as flavorful as possible. Freshness and flavor lead to a smoother, tastier, and vividly colorful pesto that complements the season well.
Interested in playing with your options? Check out our Microgreens Page for the full array of choices.
Pesto Recipe 1: Classic Microgreen Pesto (with a Twist)
This is your standard pesto recipe, but elevated. With arugula microgreens, we are adding a peppery kick that brings a new flavor to the typical combination.
Ingredients:
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1 cup arugula microgreens
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1 clove of garlic
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Juice of ½ lemon
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¼ cup olive oil
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¼ cup grated Parmesan
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2 tbsp pine nuts or walnuts
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Salt to taste
Prep:
Put everything in a blender or food processor and pulse until smooth. If you want a lighter version, add more oil; if you want a chunkier version, just pulse less. As with all the mixtures, add salt at the end.
Pairs with:
Spaghetti, crostini, grilled summer squash, or cherry tomatoes.
Optional swaps may include vegan parmesan, sunflower seeds, or a splash of water for a lighter version.
Pesto Recipe 2: Creamy Broccoli Microgreen Pesto
Looking for something smooth, mellow, and high in protein? This broccoli microgreen pesto will check all the boxes. The flavor is milder than arugula, with a little earthiness that plays wonderfully with yogurt or tofu to create a rich, creamy finish.
Ingredients:
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1 cup broccoli microgreens
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½ cup Greek yogurt or silken tofu
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1 clove of garlic
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Juice of ½ lemon
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A handful of fresh basil or parsley
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Salt and pepper to taste
Prep:
Blend everything until silky. The yogurt (or tofu) gives texture and adds a boost of protein for satisfying hearty bowls or midday bites.
Pairs with:
Pasta salad, naan, dipping sauce, or sandwiches.
Pesto Recipe 3: Zesty Pea Shoot and Mint Pesto
Pea shoot and mint pesto is the taste of summer in a bowl- bright, refreshing, and a bit unconventional. Pea shoot microgreens lend a natural sweetness that is complemented by the bright mint and lemon zest, creating a pesto that feels both light and indulgent. The health benefits of this microgreen are endless, too.
Ingredients:
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1 cup pea shoot microgreens
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2 tbsp fresh mint (lightly packed)
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Zest of 1 lemon
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¼ cup toasted almonds
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¼ cup extra virgin olive oil
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Salt to taste
Prep:
Blend all of the ingredients until everything is smooth, using oil to adjust the consistency. Use a light hand with the mint, adding more as needed. You want the pea shoots to be the star of the show, while the microgreens add the secret nutrition.
This pesto is also freezer-friendly! It is great for serving at your next picnic at the beach.
Pairs with:
Sandwiches, salads, and heavy protein-based meals.
Storage, Serving, and Smart Swaps
The good news is that every one of these pestos is just as easy to store as it is to make.
How to Store:
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Refrigerate in an airtight container for 3-5 days.
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Add a thin film of olive oil on top to preserve the color.
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Freeze in ice cube trays. They make perfect single-use portions.
Add-Ins to Elevate:
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Spice it: Chili flakes, jalapeño, or fresh ginger.
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Go savory: Sundried tomatoes, olives, or capers.
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Make it cheesy: Add parmesan or vegan cheese.
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Nutritional punch add: Flaxseed, chia, or hemp hearts.
Planning a gathering? Turn pesto-making into a DIY project with microgreens, add-ins, breads, and dipping options. This way, you have your very own build-your-own snack station that’s as fun as it is flavorful.
Need microgreens to get started? Shop our 5 Variety Greens Mix so that you can try these combo pesto recipes at home.
Try the Recipes with a Planted Detroit Salad Bundle
Want to make these recipes even easier? Planted Detroit's Salad Bundles come with freshly harvested microgreens that are great for pesto. No chopping is necessary. Just clean flavor, ready to go when you are.
Try switching up your microgreens each week. Try arugula this week, broccoli the next, and find out what combo you like best for your pesto recipe!
Our bundles are also great for greens-based bowls, bento-style lunches, and flatbreads, creating options that are both fresh and flexible all summer long.
Explore more ways to cook and create with greens from Planted Detroit!