Pesto is traditionally made from pine nuts, garlic, salt, basil, and parmigiano-reggiano.
This vegan take on pesto substitutes nutritional yeast for the parmesan cheese, uses no oil, and incorporates moringa. This recipe plays well with pasta and pizza, but also tastes great as a dip for veggies, bread, chips, or crackers.
Pine nuts already have a good bit of fat content. So, we replace the oil with water and the results taste delicious. If you find this recipe needs oil, go ahead and add some! We recommend starting with 2 tablespoons.
What Does Moringa Taste Like
We attempt to answer this question in most of our recipes because people are wary to give it a try. Moringa does have an earthy, somewhat grassy flavor. It pairs well with the deeper flavors of nutritional yeast and the nuttiness of pine nuts, and the brightness of the lemon juice ties it all together. If concerned about the moringa flavor or you just want a healthier version of traditional pesto, try cutting the moringa in half and adding a bit of basil. For example, try using 2 tablespoons of moringa and a handful of basil. It will be delicious!
Oil-Free Moringa Pesto
- 2-4 Tbsp moringa
- 3 Tbsp Lemon Juice
- 3 Tbsp Pine Nuts or walnuts
- 1 tsp crushed red pepper
- 1/4-1/2 tsp salt
- 1/4 C + 1/8 Cup water
- Simple! Add all ingredients to your blender, Ninja, Vitamix, or food processor. Blend until nuts are creamy and all ingredients are combined into a smooth, delicious, spread. Enjoy!