Smooth basil moringa pesto

Intro:
Pesto is very versatile: you can toss it with pasta but you can also use it as spread in sandwiches and wraps or as a salad dressing or as a topping for your grilled meat. Yes, you can buy the ready-made one at the store but if you want to have a fresher and healthier version with no additives, limited salt and no sugar it is really not very time consuming. You just need a few ingredients and about 10 minutes of your time and it is done! Store in the fridge and it will last you for about 10 days.

I added moringa leaves even if they are not in the traditional Italian pesto recipe. Moringa leaves (or malungay leaves as they are called in The Philippines) have amazing properties. Antioxidants, including micronutrients and phytonutrients, help the cells fight off free radicals, damaging molecules that our body produce as a response to toxins found in the environment. Moringa is very rich in antioxidants, including vitamin C and beta-carotene. Moringa can also help balance blood sugar, has ant-inflammatory properties and may help protect the liver. I also added some ricotta cheese for extra creaminess, protein and amino acids. Feel free to omit it if you do not have it on hand or if you prefer a lighter and lower calories version.

Preparation time: 10 minutes
Cooking time: 5 minutes
Portions: 10

Ingredients:
a 50 gr bunch of basil leaves, washed and stems removed
a small bunch of moringa leaves (about 20 gr), washed and stems removed (substitute with spinach if moringa is not available in your country)
3 garlic cloves
1/3 cup pine nuts
1/3 cup ricotta cheese
1/3 cup grated Parmesan cheese
1/2 cup extra virgin olive oil
salt and pepper to taste


Procedure:
1. Add all the ingredients except olive oil to a bowl of a food processor or mixer and pulse several times.
2. Scrape down the sides and add olive oil.
3. Mix for a couple of minutes until a smooth and creamy consistency is reached. Scrape down the sides again a few times if needed. If the mixture is too thick and dry add an extra tablespoon of olive oil.
4. Adjust with extra salt and pepper according to your taste.
5. If not using right away, store in the refrigerator in an air-tight container.

Notes:
If moringa is not available in your country you can substitute it with spinach. This pesto can be stored in the refrigerator for about 10 days.