Ingredients
- 1 cup moringa leaves -- stripped from stems
- 1/4 cup lightly toasted pine nuts
- 1-2 TBSP fresh lemon juice
- 2-3 cloves garlic, peeled and crushed
- 1/2 cup pecorino cheese
- pinch of salt
- 1/4 - 1/3 cup organic extra virgin olive oil -- I like my pesto drier so I use less oil
Instructions
Add all ingredients except olive oil to a blender or food processor, process until minced and well blended. Leaving the food processor on, slowly drizzle in the olive oil until well blended. Taste and adjust seasoning as desired.
Moringa earns its status as a super food. Moringa oleifera I first came into contact with in South Africa, and it also grows in tropical areas such as Hawaii. The leaves have are a powerful source of nutrition, and surprisingly the fresh leaves taste good while the dried and powdered leaves are quite bitter. If you have the chance to eat fresh leaves –do enjoy them. Moringa leaves have high amounts of vitamins, minerals, amino acids, and fiber. 100g of dry moringa leaves have 9x more protein than yogurt, 10x the vitamin A of carrots, 15x the potassium of bananas, 17x the calcium of milk, 12x the vitamin C of oranges, and 25x the iron of spinach! In addition the leaves also contain potent antioxidants such as quercetin and kaempferol, and other polyphenols making it helpful in regulating cholesterol, reducing high blood pressure, and eliminating water weight.
It also has been tested to help decrease blood sugar levels, reduce inflammation, to have antibacterial properties and to help our bodies detoxify.