Moringa Pesto Pasta

Serves 4

Ingredients:

• 1 tsp Moringaga 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 Himalayan salt
• wholegrain pasta, cooked
• handful of cherry tomatoes, chopped
• sunflower seeds (optional)

Method: 

Cook the pasta for the required time and drain.

Blend together all the ingredients except tomatoes to make the moringa pesto sauce.

Spoon a reasonable amount of pesto mix over the cooked pasta and refrigerate the rest for up to a week.

Toss in a handful of chopped cherry tomatoes and add your favourite garnish.