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Carrot Microgreen Pesto

We absolutely love the taste of these delicate plants :)

The significant benefits of carrot microgreens are their positive effects on aiding digestion, regulating blood pressure, eye health (vitamin A), kidney function, and immunity system. Carrot microgreens are rich in antioxidants, including lutein, zeaxanthin, and beta-carotene.

Here is a quick and delicious pesto sauce for you to try. We love the sauce spread generously over a crusty french bread with grilled halloumi cheese and cherry tomatoes.


(1 cup = 240ml; 1 tbsp = 15ml; 1tsp = 5ml)

  • 1 cup Carrot microgreens

  • ¼ cup Pine nuts

  • 1 tsp Lemon juice

  • 2 tbsp Olive oil extra virgin

  • 1 clove Garlic

  • Black pepper to taste

  • Salt to taste

How To Make

1. Harvest carrot microgreens and thoroughly washed under running water.

2. In a food processor or blender, combine all the ingredients and mix until completely smooth. Add more oil if needed.

3. Season before transferring to a glass jar. You can keep this pesto in the fridge for two to three days. Voila :)

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