Microgreen Pesto

Microgreen Pesto

Recipe: Microgreen Pesto

Author: Carolyn Severin, Hamama Happiness Team Member

Prep Time:  10 Minutes

Cook Time: 0 Minutes 

Makes: About 1.5 cups of pesto 

I absolutely love pesto and my favorite part about it is that you can use different herbs and greens such as fennel fronds, chickweed or microgreens just to name a few.


  • 1 whole Hamama Seed Quilt of Microgreens (I chose Kale and pulled up the roots and all. You can cut instead if you don’t want to add the roots)
  • 6 Cloves of Garlic
  • ¼ Cup Pumpkin Seeds
  • ¼ Tsp Salt
  • ⅓ Cup Olive Oil (and more for when adding to the Food Processor)


  1. Add the Microgreens, garlic, pumpkin seeds and salt in your food processor. 
  2. Close and start to blend together adding in the olive oil until it is the consistency you want. 
  3. Once ready you can store in the fridge in a container or what I love to do is add to an ice cube tray, freeze and put the pesto cubes in a baggie and store in the freezer. It’s a nice way to keep them for a long period of time without going bad and add them to your food when needed. :D

Make this recipe today!

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