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, or stirring into roasted vegetables or pasta for a fresh and delicious flavour.
Ingredients
- 1½ tsp Aduna Moringa Powder
- 1 clove of garlic
- 1 lemon, juiced
- 1 bunch fresh basil
- Large handful of spinach
- 110ml extra virgin olive oil
- 100g unsalted almonds, soaked overnight and drained
- Large handful of kale, washed and roughly chopped
- Pinch of pink salt
Method
- Place all the ingredients in a blender and process until combined. You may need to stop and scrape down the sides a few times with a spatula.
- Store in the fridge for up to 1 week.
Enjoy!
