A bowl that warms you through

Homemade microgreen pesto gives this simple dish a robust burst of fresh flavor, and you’ll be surprised how simple it is to make your own! If you don’t have a food processor, an old fashioned mortar & pestle (and a little elbow grease) will get the job done.

The sauce should come together in the time it takes you to boil the pasta water. Further speed up this recipe by using a ready-to-go rotisserie chicken.

Adapted from an Eating Well recipe that uses parsley for the pesto, you can use any Oxbow microgreen mix or an herby variety like buckwheat, borage or the classic basil.


What you’ll Need


Active Prep: 20 min

Overall: 30 min

Servings: 4

Serving Size: 2 c



High Fiber

Low Sodium


Step 1

Bring a large pot of salted water to a boil.

Step 2

Meanwhile, toast the walnuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 3 minutes. Transfer to a plate and let cool. Set 1/4 cup aside for topping.

Step 3

Combine the remaining 1/2 cup walnuts, microgreens, garlic, salt, and pepper in a food processor. Process until the nuts are ground. With the motor running, gradually add oil through the feed tube. Add Parmesan and pulse until mixed in. Scrape the pesto into a large bowl. Add chicken.

Step 4

Once water boils, cook pasta for 4 minutes. Add green beans and cauliflower; cover and cook until the pasta is al dente (almost tender) and the vegetables are tender, 5 to 7 minutes more. Before draining, scoop out 3/4 cup of the cooking water and stir it into the pesto-chicken mixture to warm it slightly. Drain the pasta and vegetables and add to the pesto-chicken mixture. Toss to coat well. Divide among 4 pasta bowls and top each serving with 1 Tbsp. of the reserved walnuts.