Ingredients
2 cups Morogo (wild spinach) leaves, washed and chopped
½ cup fresh basil, coriander or parsley (optional for brightness)
¼ cup roasted ground nuts or peanuts or pumpkin seeds or almonds
2 garlic cloves
½ cup olive oil (or sunflower oil for a lighter taste)
2–3 tbsp. lemon juice or apple cider vinegar
½ tsp salt and pepper to taste
Optional: 2 tbsp grated Parmesan or mature cheddar for richness
Method
Boil water and blanche the morogo leaves for 1–2 minutes, then immediately plunge into a cold water bath. Drain well and squeeze out excess moisture.
In a blender or food processor, combine morogo, herbs, nuts/seeds, garlic, salt, and pepper. Blend while slowly adding oil until you reach a thick, spoonable pesto texture.
Finish off by adding some lemon juice or vinegar and blend briefly again. Adjust seasoning.
Pasta
300–400g pasta – penne, fusilli or macaroni
1–1½ cups morogo pesto (recipe as above)
½ cup sun-dried tomatoes, sliced (oil-packed preferred)
2–3 tbsp olive oil (if needed to loosen sauce)
½ cup reserved pasta water
Salt & black pepper to taste
Optional protein: chickpeas
Method
Cook pasta Boil in salted water until al dente. Reserve ½ cup pasta water before draining.
To prepare the sauce, in a large pan, gently warm the morogo pesto with a splash of olive oil.
Combine Add drained pasta to the pan and toss well.
Loosen & emulsify Add reserved pasta water a little at a time until the sauce coats the pasta smoothly.
Add dried tomatoes Fold in the sliced sun-dried tomatoes for bursts of sweet acidity.
Finish Season with black pepper, adjust salt, and top with cheese or herbs if desired. Garnish with fresh watercress
Chef’s Note
The morogo gives a deep, green earthiness, while the dried tomatoes cut through with sweetness and acidity creating a flavour balance
