There is nothing better than a fresh, home-made pesto sauce. What better way to get all you essential vitamins and antioxidants than through this delicious, moringa infused recipe.
Both pine nuts and walnuts work really well for this pesto sauce. Pine nuts can be quite expensive so walnuts are a great alternative for saving you some cash money. This recipe used a combination of both. But feel free to use one or the other if you like.
Add a whopping spoonful of moringa for an extra boost of vitamins, minerals and antioxidants! It also adds a nice vibrant color for the pesto sauce.
Throw all the ingredients into the food processor and blend.
When you finish blending it should look like this.
Sometimes the leaves and other ingredients get stuck to the sides so use a spatula to push them down into the mixture. Then blend again.
Add to a glass airtight container and store in your refrigerator for a few days.
Toss into your pasta dish or over your spaghetti squash. Don't worry, if you have never heard of spaghetti squash you can click here or here for recipes.
Fresh basil leaves (3 cups)
Pine nuts or walnuts (1/3 cup)
Parmesan cheese (1/2 cup)
Extra virgin olive oil (1/2 cup)
Lemon juice (1 tsp)
Garlic (1/2 clove)
Moringa (1 tbsp)
Salt & pepper to taste (roughly 1/4 tsp each)
Place all ingredients into your food processor and blend until smooth and creamy. (You may have to wipe the sides of your food processor with a spatula).
Serve this fresh pesto over your favorite pasta or spaghetti squash.
Store in the fridge in an airtight container for no more than a couple days.
Below is this delicious Moringa pesto paired with spaghetti squash. Mmmm so good!