If you’re interested, the product is available here.
Wash and dry your fresh herbs. Remove the leaves from their stems and place the leaves in a lettuce spinner to take as much of the water away as possible.
When the leaves dry, place them in the bowl of food processor along with the moringa leaves, chopped garlic, and pine nuts. Pulse this mixture until the ingredients start to break down, about 5-6 pulses.
From the top of the processor, drizzle in the olive oil until the mixture forms a paste.
When the leaves have broken down to your liking, have a quick taste to see how much salt and pepper you'd like to add.
Enjoy this pesto in pasta or rice, or, drizzle it on roasted chicken. You can also try using it as a base for a salad dressing and add the juice of a lemon to balance it out and make your salad sparkle.
It will keep in the fridge for a week or two, longer in the freezer.