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How to Make Moringa Pesto from Scratch

Did you know that Moringa pesto is easy to make?

Just a month after I gave birth, I received this oh so yummy Moringa pesto from Mama Nani, a very close friend of our family.  It was so tasty (and healthy!) that I start my mornings with it. I would use it as a spread on my toasted bread (pandesal) and this song would just pop on my head “I just can’t get enough”. Yes, no kidding!

And so I added Moringa pesto to my household musts and requested a recipe from her. Thankfully, she was generous enough to share it. I am just paying it forward that’s why am sharing it with all of you. Isn’t it lovely?

Moringa has been tagged as the miracle plant because of its long list of health benefits.  It is an excellent source of vitamins and minerals like protein, Vitamin B6, Vitamin C, beta-carotene, riboflavin and so much more.

According to research, it is rich in antioxidants and known as the super food for pregnant and lactating mothers. Its rich nutrient profile helps pregnant women meet their daily iron and calcium needs. It also helps lactating mothers improve breast milk production.

In the Philippines, a traditional soup known as “tinola” that contains Moringa leaves are being fed to pregnant and lactating moms. Hope to share this soup recipe in my future blog posts.

For now, let’s turn these Moringa leaves into a pesto that your family can enjoy either as a spread (add on to bread or biscuits) or use it for your pasta.

Are you ready?

Here’s what you need —

For blending:

2 cups Moringa or Malunggay leaves removed from stem and washed
3 cups Basil leaves removed from stem and washed
2 cups olive oil (I prefer extra virgin) for blending
2 whole heads or bulbs of garlic, peeled and chopped
1/2 cup grated Parmesan cheese


1 cup pine nuts or cashew nuts

For cooking:

1/4 cup olive oil for cooking
Salt and pepper to taste

Here’s what to do —

Step 1. Simply mix all the “for blending” ingredients in what else — a blender! until all the leaves and garlic are grounded.

When you try to do a taste test on your blended ingredients, just watch out for a stronger taste coming from the garlic. Remember, it’s not yet cooked.  Don’t worry though, it will be more subtle once it’s cooked.

Step 2. Heat up 1/4 cup olive oil in a saute pan, then add the blended mixture.  Saute for about 5-10 minutes until very slightly toasted or when aroma starts to fill your kitchen.  Add salt and pepper to taste.

You may add salt and pepper during blending and cooking. That’s what I do. I have adjusted the salt level to a minimum since I prefer putting cream cheese on my bread before spreading the pesto on it.

If like me, you also love cream cheese, I have shared some natural and organic brands easily available in the market in this post.  Watch out though. Since it is natural without preservatives it won’t last as long like the other cream cheese you may have tried.

Step 3. Let your Moringa pesto cool down then transfer to a glass container. Viola! Your healthy pesto is now ready to serve.

Now, here’s a little secret. I made an experiment with this recipe. Yes mama and I’m going to tell you.

I tried using more Moringa leaves than basil leaves and my family didn’t notice the difference! I simply switched the number of cups. I used 3 cups of Moringa leaves then I just used 2 cups of basil leaves.

I haven’t done a full Moringa recipe though. I wanted to keep the basil leaves because of its enticing aroma which I so, so love. Feel free to experiment and let me know how it goes!

And mama, some last minute reminder. Keep your precious Moringa Pesto refrigerated and it will last you a month or so. Well, if your family doesn’t eat that much! *giggles

With this recipe I was able to make two bottled containers.  So go ahead and try your pesto adventure. You can make your pesto pasta too! Don’t forget to share your recipe. *wink

With the holidays getting close, this would also be a great gift you can simply make for your friends.

There’s nothing like mom-healthy recipes for your family. I sure hope to discover more and share it with all of you. Until next, mama!

Have you tried making a pesto too?  How was it? Any recipe variation that you would like to share? Go ahead and leave a comment.  There’s nothing like mom-to-mom sharing.


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