Microgreen Pesto


~45 minutes



  • SOUP
  • - 1 Small White Onion chopped
  • - 2 Cups Zucchini about one med. zucchini, chopped
  • - 2-3 Large Stalks Celery chopped
  • - Olive Oil for sautéing
  • - 4 Cups Vegetable Stock
  • - 2 Cups Water
  • - 1/4 Tsp Coriander
  • - 4 Cups Cooked Pasta
  • - 1/4 cup almonds
  • - 3 cloves garlic
  • - 1 1/2 cups fresh basil leaves
  • 1-2 oz Daikon Radish Microgreens
  • - 1/2 cup olive oil



  1. Start by prepping the vegetables – chop the onion, zucchini, and celery.
  2. Bring a pot to medium heat with a little olive oil. Add chopped vegetables and sauté for 5-10 minutes, or until onions are translucent.
  3. Add in vegetable stock, water, coriander, and salt and pepper. Stir well.
  4. Then make the pesto or take a frozen serving from the freezer  – add all pesto ingredients into a food processor and process until everything is smooth. Or, for a chunkier pesto, process for less time. Add pesto to soup and stir well.
  5. Finally, add in cooked pasta – I used Farfalle/bow-tie pasta. If pasta isn’t your jam, feel free to add to add 2-3 cups cooked rice or any other grain, like millet or quinoa.
  6. Serve in bowls and garnish with fresh herbs (if desired).
  7. Enjoy!



  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Place almonds on a cookie sheet, and bake for 10 minutes, or until lightly toasted.
  3. In a food processor, combine toasted almonds, garlic, microgreens, basil, olive oil, nutmeg, salt and pepper. Process until a coarse paste is formed.

Recipe & Image Sourced from Well and Full

Browse more recipes!