Moringa & spinach pesto

Gluten-free, sugar-free, vegan

Makes 1 cup

Ingredients

150g baby spinach leaves

1 garlic clove, roughly chopped

½ cup sunflower seeds, raw or toasted

¼ cup nutritional yeast

1 tbsp moringa powder

1 lemons juice & zest

3/4 cup extra virgin olive oil

Salt & pepper for seasoning

Method:

1.Wash the spinach leaves then allow to drain from excess liquid then place in a food processor.    Pulse for 3 seconds until slightly chopped.

2.Add the garlic, sunflower seeds, nutritional yeast, and moringa. Pulse for another 10 seconds.

3.Add remaining ingredients, blend until fully combined. Season with salt and pepper.

4.To store, place in a disinfected glass jar or Tupperware, keep for 7-14 days. Ensuring the mixture is covered in olive oil makes for a longer shelf life.