Make Your Own Microgreens Pesto


A recipe and thank-you message from the 10 Metre Greens team

Two months ago, we had our first table at The Stop’s Farmer’s Market.  Since then, support for our 10 Metre Greens project has been overwhelming.  We could not be happier to see how much you’re enjoying our greens, and how happy you are to support us in our goal of helping members of our community run a food-based business.

As a small token of our appreciation, we would like to share the recipe for our microgreens pesto:


  • 3 tablespoons seeds or nuts (sunflower seeds, pumpkin seeds, walnuts, or pinenuts)
  • 3 cups microgreens (we use sunflower and pea shoots)
  • 3 cloves garlic
  • 2/3 cup olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon nutritional yeast (you can substitute this with parmesan cheese if you want, we use the yeast to keep our product vegan)
  • Salt and pepper to taste


  1. Toast seeds and nuts in a pan
  2. Use a food processor to roughly chop seeds/nuts, and garlic
  3. Add microgreens, lemon juice, nutritional yeast or parmesan
  4. Blend on high, while slowly pouring olive oil in the food processor
  5. Salt and pepper to taste

This recipe will make approximately 2 cups of pesto.  If you can’t use it all at a time, you can freeze the pesto in an ice cube tray, and use smaller portions as you make your meals!

Thank you again all of you who have supported us, and thank you to The Stop Community Food Centre, without whom we never could have gotten off the ground.  Together, we can promote local eating, vibrant farmer’s markets, and happy, healthy communities.