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Pesto alla Moringa

Pesto is a delicious Italian sauce originary of Genoa, the capital city of Liguria, Italy. Today we wanted to share our version of this super-easy classic recipe with a boost of anti-oxidants, vitamins, and all the benefits of Moringa. (Tip: Some say using a blender rather than a food processor results in a smoother puree). 

Makes about 1 cup

3 cups fresh basil leaves (from about 3 large bunches)
2 generous tablespoons of Senyia Moringa Powder
1/2 cup olive oil
1/3 cup pine nuts (if you don’t find them, replace with cashews )
2 garlic cloves
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated Pecorino Sardo or Parmesan cheese
1 teaspoon coarse kosher salt

Combine first 5 ingredients in blender. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth. Transfer to small bowl. (Can be made 1 day ahead. Top with 1/2 inch olive oil and chill.)

Add to your favorite pasta or you can spread it on bread or crackers too for a healthy and nutritious snack.

If you want to increase your intake of antioxidants, you can replace all the 3 cups of basil with 3/4 cup of Moringa.


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