Pasta with moringa-basil pesto

Fresh green pesto with basil, walnuts and lemon, ready while the pasta cooks.

Vegan Vegetarian Spring Summer For adults

Ingredients · 2 servings

Allergens: Gluten Nuts

Check the ingredient labels of what you buy (e.g. stock can contain celery).

Cook the pasta in salted water according to the package instructions. Reserve half a cup of the cooking water.
In a food processor, blend basil, walnuts, garlic, lemon juice, moringa and salt, then drizzle in the olive oil while blending.
Toss the drained pasta with the pesto and, if needed, add a tablespoon or two of the cooking water to make the sauce creamy.
Serve with halved cherry tomatoes.

Tip: Stir the pesto into the pasta only on the plate or in a bowl, not in the hot pot – that way it stays bright green.

This recipe makes 2 servings – 1 serving per day. Servings with an added Junai product are meant for adults; for children, make it without.

The products are intended for adults.
1 serving per day. Do not exceed the recommended daily intake.
Moringa: start with smaller amounts and increase intake gradually.
If you are pregnant, breastfeeding, taking medication or have existing health conditions, consult a doctor or pharmacist before use.
Food supplements should not be used as a substitute for a varied and balanced diet and a healthy lifestyle.

Products in this recipe€11.99

All recipes

Drink

A pale green, frothy cup with vanilla. The taste is more vegetal than matcha; syrup and vanilla soften it.

5 min For adults

1 serving: 2 g Moringa

Snack

Light, pale-green hummus with tahini and lemon, for bread or with fresh vegetable strips.

10 min 4 servings For adults

1 serving: 2 g Moringa

Breakfast

A green, fresh and fruity glass for the morning. Mango and lime nicely balance the grassy taste of moringa.

5 min For adults

1 serving: 2 g Moringa