Microgreen recipes: pesto, salads and smoothies (2026)

Status: October 2, 2026. Proportions per one standard 30×40 cm tray (~100 g harvested).

Microgreen pesto (the workhorse recipe)

• 1 harvest pack (≈100 g) pea shoots or buckwheat microgreens
• 30–50 g walnuts or cashews, toasted lightly
• 60–80 ml olive oil + 1 tsp lemon juice + salt to taste (optional: a thumb-sized shaving of parmesan)
• Blend until smooth; adjust with oil. Uses: pasta, toast, grilled fish, soups.
• Keep refrigerated in a jar — ~5–7 days. The pesto hides imperfections, so it’s the best first use for a slightly tired batch.

Salads (the everyday use)

• Torn leafy base + a handful of microgreens added at the end, after dressing — never let them wilt in warm sauce.
• Simple dressing: olive oil + vinegar + mustard + salt; microgreens add crunch and color on top.
• Pairings that work well: buckwheat (nutty) with cured meats; pea shoots with soft cheese; broccoli or radish (the radish is the spicy one) with eggs or feta.

Smoothies (the volume user)

• 1–2 handfuls of kale or pea-shoot microgreens + 1 banana + yogurt or milk + a spoon of honey; blend until smooth.
• Microgreens add color, chlorophyll and a green note without dominating the taste — easier than full spinach for beginners.

Toppings (zero-effort uses)

• Eggs, soups, pizza, tacos, rice bowls: sprinkle at the very end after plating.
• This is how most home growers finish a small weekly harvest without cooking skills.

Seasonality tie-in

In winter your microgreen crop is the salad — pair the growing plan with this menu and you’ll actually eat what you grow. See the winter-growing article for the light budget.

Affiliate slot: kitchen tools (blenders, pestle jars) affiliate links.

Sources