Watercress Moringa Pesto Recipe

Watercress Moringa Pesto recipe

Toss with red lentil penne, or serve with grilled chicken and veggies or roasted salmon.

See more information about Moringa: Moringa: How One Plant Is Changing Lives.


  • 2 Tbs. pine nuts
  • 1 bunch watercress, large stems removed (about 1 cup watercress leaves)
  • 1 cup Italian parsley leaves, loosely packed
  • 3 cups basil leaves, loosely packed
  • 1 Tbs. fresh Meyer lemon juice
  • 1 Tbs. Kuli Kuli moringa powder
  • 2 Tbs. grated Locatelli Pecorino Romano
  • ⅓ cup olive oil, or more, to taste
  • Salt & pepper, to taste


  1. In food processor, pulse pine nuts a few times. Add watercress, parsley, basil, and lemon juice, and pulse a few times more.
  2. Add moringa powder, pecorino, and olive oil, and purée until smooth. Add more oil if desired for smoother consistency, and salt and pepper to taste.
Publish date: