2 Delicious Ways to Use Homemade Microgreen Pesto

Featuring a Pesto Panini Sandwich and a Fresh Pesto Pasta Side

If you’ve made our vibrant, nutrient-rich microgreen pesto (shared in our Basil Microgreens blog post), you might be wondering what’s next? Today, I am sharing two simple and flavorful ways to use that fresh, homemade pesto you crafted from the microgreens we grow right here at Farmer’s Microgreens. Both of these recipes showcase the bold flavors of our greens in a warm, melty Pesto Panini Sandwich and a light, zesty Pesto Pasta Side Dish beautifully.

🥪 Microgreen Pesto Panini Sandwich

This sandwich is a favorite for lunch or a light dinner. It’s crispy, cheesy, and packed with flavor, making it perfect with a side of soup or salad.

Ingredients per sandwich needed:

• 2 slices of sourdough, ciabatta, or your favorite bread

• 2–3 tablespoons microgreen pesto

• Fresh mozzarella slices or provolone cheese

• Tomato slices

• Olive oil or butter for grilling

  
  

Instructions:

1. Spread microgreen pesto on both slices of bread. I like to spread mine all the way to the edges!

2. Layer cheese and tomato slices.

3. Next add a layer of basil and other microgreens of choice.

4. Press the sandwich together and brush the outside with a little olive oil or butter.

5. Grill on a panini press or skillet over medium heat until the bread is golden and the cheese is melted.

6. Slice and serve warm!

   
   

   Variations can change up the flavors by using different types of microgreens such as a salad mix or radish, along with switching up the type of cheese, and my favorite is adding sliced avocado and meat such as turkey or chicken... YUM!

   
   

   ** You may need to mix Olive Oil into the pesto to hydrate it if it’s been stored or is too thick.

   
   

🍝 Microgreen Pesto Pasta Side Dish

This pasta makes a perfect side for grilled meats, sandwiches, or as a stand-alone lunch. You could pack this cold for a picknick! It’s light but full of bold flavor. This recipe will serve 4-6 people.

Ingredients:

• 17 oz bag of organic pasta (penne, rotini, or your favorite shape)

• 6-8 ounces microgreen pesto

• 1–2 tablespoons olive oil (as needed)

• Optional: grated Parmesan, cherry tomatoes, pine nuts, or arugula

  
  

Instructions:

1. Cook and drain the pasta. While still warm, toss with microgreen pesto.

2. Add a splash of olive oil for extra creaminess.

3. Mix in any extras such as Parmesan for richness, cherry tomatoes for color, pine nuts for crunch, or arugula for extra greens.

4. Serve warm or cold. Great for meal prep or picnics!

   
   

Why I Love Cooking with Microgreens

In recent years I have come to understand that food can nourish your body as well as delight your taste buds. Microgreens are rich in vitamins, minerals, and antioxidants making them a vital addition to our diet. When microgreens are turned into pesto they become a versatile kitchen staple. Whether you're spreading your pesto on sandwiches or tossing it with pasta, your microgreen pesto is a tasty way to both eat fresh and feel good. I love it!

Haven’t made the pesto yet? Visit our original Basil Microgreens post  and scroll to the bottom for the full recipe which was given to me by a great Chef! Then grab your greens from Farmer’s Microgreens and give these recipes a try.

I would love to keep this discussion going! Comment and tell me how do you use our microgreens in your kitchen? Have questions, please post those too!

One more thing... please share this post and give us a 5 star rating!

Watch for future blog posts with helpful tips, easy recipes, and spotlights on local chefs with how they are using microgreens!