Watercress Moringa Pesto Recipe

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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.
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