Raw Moringa Pesto ‘Pasta’ by Anna O'Byrne

by Anna O'Byrne May 09, 2016

Raw Moringa Pesto ‘Pasta’ by Anna O'Byrne

I was inspired by the last pasta post to make a truly nutritious spring pasta - something raw, vegan and very green.

Raw food has a reputation for being labour intensive, but this is not. It requires little more effort to make zucchini noodles than it does to boil, drain and rinse traditional pasta. The whole process, including making the pesto, takes about 15 minutes.

Here’s how it’s done:

Ingredients
1/2 cup raw walnuts, pine nuts or any nut of your preference (see nut-free tip below*)
2 cups loosely packed, whole basil leaves
5 cloves of garlic
2 tsp SuperLeaf™ raw leaf powder
lemon juice
4 zucchini
salt and pepper

Instructions

To make the pesto, pulverize the first four ingredients in a high-powered blender, adding lemon juice one teaspoon at a time. With a Nutri-bullet I found I needed to shake and stir things up a few times before I could continue pulsing. Each time I stirred, I added another teaspoon of lemon juice, to a total of 4 tsp, tasting to monitor the tartness. I like quite a bit of tang, but the walnuts softened the overall acidity. You could alternately use a bit of water, oil, or even olive brine to loosen things up.

To make the pasta, use a veggie peeler to peel long strips of zucchini. I rotated the zucchini in my hand, peeling until I got down to the wobbly inner core, at which point it became impossible to peel further. I ate the cores then and there. 

In a large bowl, gently mix the zucchini pasta strands with the pesto. I used my fingers - messy, but effective.

Arrange zucchini Moringa pesto pasta on plates, if desired on beds of salad. Add salt and pepper to taste.

*Bonus Tip: To make this nut-free, sub in sunflower, pumpkin or hemp seeds.

This recipe makes a substantial bowl of pasta. It could do as a starter for four, a light meal for two, or a substantial meal for one hard-working blogger. After all, the only calories worth mentioning come from the walnuts.

How does it stack up nutritionally? Well, basil is quite high in magnesium - a win there. Walnuts, garlic and zucchini are rich in antioxidants and anti-inflammatories, but we have to say it again: Moringa takes the prize. Moringa is, quite simply, the most nutrient-dense plant known to science. Adding it to already-nutritious recipes will take your health to the next level.

And the taste? Glorious.

If you're living the plant-based lifestyle, you might be interested in reading about Moringa and sustainability. Check out our page: https://superleaf.ca/pages/sustainable-superleaf




Anna O'Byrne
Anna O'Byrne

Author

Anna O'Byrne is co-author of The Moringa Breakthrough, and part of the team behind SuperLeaf™ Moringa. She manages the social media, writes web content and runs digital marketing for SuperLeaf™ Moringa and Natural Calm Canada.



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