Blending, Baking, and Infusing With Microgreens

Microgreens get used as a garnish more often than anything else, which is a fine way to eat them but leaves a lot of flavor on the table. They also work blended into sauces, folded into batter, and infused into oils. Here’s how.

Pestos, dressings, and dips

Swap out some or all of the basil in a pesto for microgreens. Arugula makes a peppery pesto, cilantro makes something closer to a salsa verde. Combine a handful with lemon zest, toasted pumpkin seeds, olive oil, and a pinch of salt, and pulse just until it comes together.

For dressings, whisk finely minced microgreens into a vinaigrette right before serving so the aroma stays fresh. The same goes for dips: fold microgreens into hummus, guacamole, or a yogurt dip at the very end.

Mild microgreens also disappear into a smoothie. Add a small handful to fruit and yogurt and you’ll get the color without much change in flavor.

Eggs and savory baking

Microgreens hold up well in quick egg dishes because the heat is brief and gentle. Scatter mustard and sunflower microgreens into an omelet or scramble just before folding it closed.

They work in baked goods too. Fold chopped microgreens into a savory muffin batter with feta and roasted red pepper, or press them into flatbread dough alongside sesame seeds before baking for a speckled crust. For crackers, sprinkle microgreens on top partway through baking so they dry lightly instead of burning.

Finishing grains, pasta, and soup

Microgreens are best added after the cooking is basically done. Toss warm farro with lemon, olive oil, and peas, then top it with pea shoot microgreens. Or finish a creamy risotto with a scatter of spicy radish greens. Because they wilt in seconds, fold them in right off the heat so they stay bright and keep their texture.

In soup, a small handful stirred in just before serving softens gently in the residual heat, the same way you’d finish a dish with fresh herbs.

Infused oils and compound butter

To make an infused oil, blend microgreens with a mild olive oil, then warm the mixture gently on low heat for a few minutes before straining. Drizzle it over roasted vegetables, grilled fish, or a simple salad. Keep it in the fridge and use it within a week.

For compound butter, mash softened butter with finely chopped microgreens, a little citrus zest, and flaky salt. Roll it in parchment paper, chill until firm, then slice into coins to melt over a steak, roasted carrots, or a baked potato.

Picking the right variety

Radish microgreens are peppery and good with eggs, tacos, and rich pasta. Pea shoots are sweet and tender, best in grain bowls and light soups. Sunflower microgreens have a nutty crunch that works with avocado toast or roasted vegetables. Mustard microgreens are spicy enough to cut through fatty meats or a cream sauce. Basil and cilantro microgreens are the ones to reach for in a pesto or a bright dressing.

We grow all of these in small batches near Charlotte and harvest them fresh, so whatever you pick up still has the crunch and aroma that make these uses work. Order a mix and try one of these the next time you’re in the kitchen.