As summer gets closer and temperatures heat up, it’s time to ditch the oven in favor of lighter and colder fare. Pesto is the perfect hot-weather addition to a summer barbecue. It’s easy to make in large quantities (freeze a couple cups for later in ice cube trays for easy, single-serve portions) and it’s not just for pasta. Pesto is a great addition to cheese and crackers, salad dressings, and sandwiches. Lately, I’ve been adding pesto to quinoa mixed with grilled bell peppers, carrots, and sweet potatoes– yum.


Moringa pesto is easy to make, tastes delicious, and is super nutritious. You can add as much moringa as you want depending on how earthy or plant-based you want your pesto to taste. I really enjoy the taste of moringa and added quite a bit for an extra nutritional punch!


Moringa Pesto

Prep & cook time: 10 min
Servings: 1 Cup

4 cups basil leaves
½ cup olive oil

2 cloves of garlic

¼ cup pine nuts
3T lemon juice

¼ cup grated parmesan
5T moringa powder
Salt and pepper to taste


How To:
1. Place all ingredients in blender and pulse until smooth.
2. Serve right away or freeze for later!

-Happy cooking-

You can find many more yummy moringa recipes on our blog!