Ingredients
A bunch of fresh Moringa leaves
8 to 12 Garlic cloves
Walnut 50 gms
Pine nuts or Cashew Nut 25 gms
Hard Cheese (Cheddar / Gouda / Parmesan) 100 gms
Virgin Olive oil 100 ml
Rock salt (to taste)
Method
Take a fresh bunch of moringa leaves, about 250-300 grams in weight. Remove the stems, veins, dried leaves, or any unwanted particles, and rinse the leaves thoroughly. Blanch or steam them for about two minutes, then strain and immediately transfer them to cold water. Next, grind the blanched leaves together with peeled garlic cloves, cheese, walnuts or pine nuts/cashews, and a little rock salt. Do not add water, use two to three teaspoons of olive oil to help the grinding process. Blend the mixture to a coarse or smooth consistency, as you prefer. Transfer the pesto into a bowl, mix in the remaining olive oil, and adjust the salt. Store it in a clean glass bottle, pouring a thin layer of olive oil on top to help preserve it for a longer time.
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