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Microgreen Recipes

You grew them — now here's what to actually do with them. Six ways real cooks are using microgreens right now.

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Sunflower Shoot Pesto

Sunflower microgreens are the internet's favorite pesto swap right now — nutty, substantial, and they hold up to blending way better than delicate greens.

Ingredients

  • 2 cups Black Oil Sunflower microgreens
  • 1/3 cup olive oil
  • 1/4 cup grated parmesan
  • 2 tbsp pine nuts or walnuts
  • 1 clove garlic, juice of half a lemon, salt

Steps

  1. Blend everything except the oil until roughly chopped.
  2. Stream in the olive oil while blending until smooth.
  3. Taste, adjust salt and lemon, toss with warm pasta.
Shop: Black Oil Sunflower
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Pulled Pork Radish Slaw

Radish microgreens as a slaw topper is showing up on menus everywhere — the peppery crunch cuts right through anything rich and slow-cooked.

Ingredients

  • 2 cups pulled pork, warmed
  • 1 cup White Stem Radish microgreens
  • 2 tbsp mayo, 1 tsp apple cider vinegar
  • Brioche buns

Steps

  1. Toss the radish microgreens with mayo and vinegar just before serving.
  2. Pile the pulled pork onto a toasted bun.
  3. Top generously with the radish slaw.
Shop: White Stem Radish Spicy Salad Mix
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Micro Basil Caprese Bites

A concentrated punch of basil flavor in miniature form — swap in basil microgreens for regular basil and watch a classic caprese get a lot more interesting.

Ingredients

  • 1 pint cherry tomatoes, halved
  • 8 oz fresh mozzarella, torn
  • 1/2 cup Basil microgreens
  • Olive oil, balsamic glaze, flaky salt

Steps

  1. Arrange tomatoes and mozzarella on a plate or skewer.
  2. Scatter basil microgreens generously over the top.
  3. Drizzle with olive oil and balsamic glaze, finish with salt.
Shop: Basil
🌱 Exotic Pairing

Melon, Prosciutto & Basil Bites

Melon and basil is a classic Italian pairing — this uses both of our Exotic Finds together, which is exactly the kind of combo you can't get pre-mixed anywhere else.

Ingredients

  • 1 small Cantaloupe, cut into cubes
  • 6 slices prosciutto, halved
  • 1/3 cup Basil microgreens
  • Cracked black pepper, flaky salt

Steps

  1. Wrap each melon cube with a piece of prosciutto.
  2. Skewer or plate, then top each bite with a few basil microgreens.
  3. Finish with cracked pepper and a pinch of flaky salt.
Shop: Cantaloupe Basil
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Golden Beet & Broccoli Salad

Earthy roasted beets, peppery broccoli microgreens, and a bright vinaigrette — a simple side that keeps showing up on seasonal menus right now.

Ingredients

  • 2 roasted beets, sliced
  • 1 cup Broccoli microgreens
  • 1/4 cup Red Beet microgreens
  • Olive oil, lemon juice, sea salt, cracked pepper

Steps

  1. Arrange sliced roasted beets on a plate.
  2. Top with both microgreens for color and peppery contrast.
  3. Drizzle with olive oil and lemon juice, season, and serve.
Shop: Broccoli Red Beets
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Green Goddess Smoothie

Smoothies are still the easiest daily habit for eating more microgreens — a spoonful of amaranth or salad mix disappears completely and adds real nutrition.

Ingredients

  • 1 banana, 1 cup pineapple chunks
  • 1 cup Basic Salad Mix or Amaranth microgreens
  • 1 cup coconut water or milk of choice
  • 1 tbsp honey (optional)

Steps

  1. Add all ingredients to a blender.
  2. Blend until fully smooth, about 45 seconds.
  3. Pour and drink immediately for the brightest color.
Shop: Basic Salad Mix Amaranth
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