Moringa Pesto

1. Toast the Nuts:

1. In a dry skillet over medium heat, toast the nuts until they are lightly golden and fragrant. Stir frequently to prevent burning. Remove from heat and let them cool.

2. Blend the Pesto:

1. In a food processor, combine the toasted nuts, dried moringa powder, basil leaves, grated Parmesan cheese, minced garlic, and lemon juice.

2. Pulse the mixture a few times to break down the ingredients.

3. Stream in Olive Oil:

1. With the food processor running, slowly drizzle in the extra-virgin olive oil through the feed tube. This will help emulsify the pesto and create a smooth texture.

2. Continue blending until the pesto reaches your desired consistency. If it's too thick, you can add a bit more olive oil.

4. Season and Store:

1. Taste the pesto and season with salt and pepper as needed. Keep in mind that the Parmesan cheese adds saltiness, so adjust accordingly.

2. Transfer the moringa pesto to a clean, airtight container. If you're not using it right away, you can drizzle a thin layer of olive oil on top to help preserve its vibrant color.

5. Serve:

1. Use the moringa pesto as a spread, sauce, or topping for various dishes, such as pasta, sandwiches, grilled vegetables, or as a dip.

2. Store any leftover pesto in the refrigerator for up to a week, or you can freeze it in an ice cube tray for longer storage. Just pop out the cubes and use them as needed.

Tips:

- Feel free to experiment with different nuts and adjust quantities to your preference.

- If you prefer a dairy-free version, you can omit the Parmesan cheese or use a vegan cheese substitute.

- Moringa has a strong flavor, so you might want to start with a smaller amount and adjust to your taste.

Enjoy your homemade Moringa Pesto with the added benefits of dried moringa powder and the delicious flavors of fresh herbs!