Quick and easy to make, this homemade pesto is completely dairy-free and so much tastier than shop bought pesto. Adding moringa and other leafy greens is a great way to get an extra dose of nutrients. We've also used almonds for a lovely nutty texture, but you can substitute them for a different type of nut if you'd prefer. Try dolloping on salads, stirring into roasted vegetables or pasta for a fresh and delicious flavour.
Ingredients:
1 1/2 tsp Aduna Moringa Powder
1 clove of garlic
1 lemon, juiced
1 bunch fresh basil
large handful spinach
110ml extra virgin olive oil
100g unsalted almonds, soaked overnight & drained
large handful kale, washed and roughly chopped
pinch of pink salt
Method:
Place all the ingredients in a blender and process until combined - you may have to stop and scrape down the sides a few times with a spatula!
Store in the fridge for up to 1 week.
Enjoy!
