Moringa is known for its high nutritional content and incorporating it into a pesto sauce is a great way to enjoy its health benefits. This pesto is versatile and can be used as a pasta sauce, a spread, or a dip.
- 2 cups fresh basil leaves
- ½ cup fresh moringa leaves (you can use moringa powder if fresh leaves are not available)
- ½ cup grated Parmesan cheese
- ½ cup extra virgin olive oil
- ¼ cup pine nuts (or substitute with almonds or walnuts)
- 3 garlic cloves, minced
- Juice of 1 lemon
- Salt and pepper to taste
- Wash and rinse the basil leaves and moringa leaves (if using fresh leaves) and pat them dry with a paper towel.
- In a food processor, combine the basil leaves, moringa leaves (or moringa powder), grated Parmesan cheese, pine nuts (or your nut of choice), and minced garlic.
- Pulse the mixture a few times to break down the ingredients.
- With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches your desired consistency. You may need to stop and scrape down the sides of the bowl to ensure all the ingredients are well combined.
- Add the lemon juice, salt, and pepper. Blend for a few more seconds, tasting and adjusting the seasoning as needed.
- Once the pesto has reached the desired consistency and flavor, transfer it to a jar or airtight container.
- You can use the Moringa Pesto immediately as a sauce for pasta, a spread on sandwiches, a dip for vegetables, or a topping for grilled chicken or fish. If you’re not using it right away, store it in the refrigerator, covering the surface with a thin layer of olive oil to prevent oxidation.