Enjoy this quick, healthy and delicious recipe using coriander and Moringa leaf powder.
1 cup (packed) fresh coriander leaves, chopped
½ cup (packed) fresh parsley, chopped
5/6 jalapeno peppers (or hot green chillies), sliced
2 garlic cloves
1 heaped teaspoon (5g) organic Moringa Leaf Powder
½ tsp ground cumin
½ tsp ground coriander
½ tsp ground green cardamom (optional)
⅓ cup extra virgin olive oil
1 lemon, juice of
Finely chop the jalapeno peppers, garlic and salt.
Now add the coriander, parsley, Moringa and spices. Mix in food processor or mash together with mortar and pestle until a finer thick paste forms.
Transfer the coriander paste to a bowl. Add the olive oil and lemon juice. Stir to combine. Enjoy!
To store, place in a clean glass jar and top with lots of extra virgin olive oil. The oil acts to seal the pesto and helps take off a bit of the spicy edge. Cover and refrigerate. Use within 4 days.