Moringa Pesto Pasta

Serves 4


  • 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)


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.