Moringa Basil Walnut Pesto
Servings Prep Time
3/4cup 8minutes
Servings Prep Time
3/4cup 8minutes
Ingredients
  • 2 cups fresh basil leaves gently packeddivided
  • 1/3cup toasted walnuts
  • 2/3cup finely shaved parmesan
  • 2large cloves raw garlic
  • 1/2cup fresh Moringa leaves
  • 4Tbsp extra virgin olive oil (EVOO)adjust to desired texture or consistency
  • 1/2juice lime
  • pink Himalayan saltto taste
Instructions
  1. Place half the basil leaves along with the garlic cloves, cheese, and walnuts into a high speed blender (nut butter jar) or food processor. Blend continuously until finely chopped and evenly dispersed.
  2. Add remaining basil leaves in addition to the fresh Moringa leaves. Blend, scraping down sides of the jar intermittently until adequately chopped and incorporated.
  3. Drizzle in EVOO while blending. Adjust to desired consistency. (Note: More EVOO will produce a thinner pesto that works well for sauces. Less EVOO will produce pesto better equipped for spreading.)
  4. Spritz in lime juice. Sprinkle in salt. Add/adjust ingredients (garlic, walnuts, cheese, lime, salt) to taste.
  5. Enjoy in whatever way you prefer: crusty bread spread, salad dressings, pasta/pizza sauce….
Recipe Notes

Pesto is visually most vibrant immediately following preparation as it does darken with oxidation over time. When storing, cover with a bit of EVOO in a small airtight container in the refrigerator. Moringa Pesto also freezes well for up to 6 months.