Basil microgreens are nature’s powerhouse packed with Protein, Vitamins (such as A, C, K) and Minerals (Calcium, Zinc, Magnesium).
We Now Grow Genovese Basil Microgreens
Do you love to make fresh from the garden pesto or caprese salad? You may be using a type of sweet basil known as Genovese basil. Genovese basil is one of the most popular basils for culinary use.
Genovese microgreens are slightly sweet and have a zesty flavor.
Other Variaties of Basil Microgreens We Offer
In addition to Genovese microgreens, we also grow Cinnamon, Italian, Lemon Thai, and Sweet basils. Contact us to see what is currently growing in our green house.
The unique, aromatic flavor of basil microgreens makes them a versatile addition to various dishes. Serve up salads, wraps, smoothies and pesto. Whip up sandwiches, pasta, soups, veggie bowls, noodle bowls and pizza. Incorporate them into your diet to enhance your nutrient intake.
Garlic and Lemon Pasta with Basil Microgreens
Ingredients
- 1 pound spaghetti, dry
- ½ cup olive oil extra virgin
- 2 tablespoons butter
- 1 tablespoon garlic, minced
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- ¼ cup chicken or vegetable broth
- ⅛ teaspoon freshly ground pepper
- ¼ teaspoon salt
- 1 cup basil microgreens
- ½ cup chopped fresh parsley
- freshly grated Parmigiano-reggiano
Directions:
- Cook spaghetti in a large pot of salted boiling water until al dente.
- Meanwhile, in a small saucepan, heat oil and butter over medium-low heat. Stir in garlic, lemon zest, lemon juice, broth, salt and pepper. Raise heat to medium-high. Bring to a gentle simmer, reduce heat and simmer for 3 minutes.
- Drain the pasta. Return it to its cooking pot and immediately pour the heated sauce over it. Add basil microgreens and parsley. Use tongs to gently toss the pasta and sauce together. Transfer pasta to a heated serving bowl.
- Top with grated Parmigiano-reggiano, a light sprinkling of sea salt and freshly ground pepper and a squeeze of lemon juice.
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