Preparation
10 min
Cooking time
0 min
Servings
1 petit bocal
Level
Facile
1 garlic clove
5 sprigs of cilantro
5 sprigs of parsley
1 cup fresh spinach leaves
1 cup fresh basil
1 teaspoon moringa powder
A few oregano and rosemary leaves
¼ cup walnuts
¼ cup freshly grated Parmesan cheese
½ cup olive oil
Juice of ¼ lemon
1 pinch of kaffir lime powder
Madagascar wild black Voatsiperifery pepper, to taste
Salt, to taste
- In a food processor, blend the walnuts and garlic with a little olive oil.
- Add the remaining ingredients, season to taste, and blend until smooth.
- For a creamier pesto, slowly drizzle in the olive oil while blending.
Inspiration : Cuisinez
For an even more flavorful pesto, add a few lightly toasted cashews and a pinch of Madagascar wild Voatsiperifery pepper. Its woody, floral, and subtly citrusy notes will bring a refined touch to your recipe. Delicious on fresh pasta, bruschetta, or grilled fish!
To make this recipe…
You will need the following Matana ingredients:
Moringa Powder
It brings a deep, plant-forward character to the preparation, a gentle balance, and that subtle lift that wakes up the sauce, harmonizes the flavors, and elevates every bite.
Kaffir Lime Powder
She brings to this preparation a refined, delicate touch—adding just the right spark to awaken the sauce, balance the flavors, and elevate every bite.
Wild Voatsiperifery black pepper
A true aromatic treasure, Madagascar’s wild black pepper stands out for its intense peppercorns and woody, resinous, subtly lemony notes, lifted by an elegant, lingering warmth.
It gives this grilled chicken a deep character, an authentic flavor, and a well-balanced kick that awakens the marinade, highlights the cooking juices, and elevates every bite.
Learn more
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