# Development of Pesto Sauce with Moringa Leaves and Baru Almonds: A Strategy to Incorporate Underutilized Ingredients with Nutritional and Sensory Viability

## TL;DR

This study shows that pesto sauce can successfully include moringa leaves and baru almonds, offering nutritional benefits without compromising taste or appearance.

## Contribution

The paper introduces a novel use of underutilized ingredients, moringa and baru almonds, in a traditional pesto sauce with sensory and nutritional viability.

## Key findings

- BM/BA had the highest protein content at 9.0%, outperforming the traditional B/CN formulation.
- Pesto with moringa and baru almonds showed good sensory acceptance, rated as 'liked moderately' by participants.
- BM/BA had elevated condensed tannins, indicating potential health benefits from the inclusion of these ingredients.

## Abstract

The growing demand for healthy and sensorially pleasing foods is accompanied by increasing sustainability concerns among consumers and industry. Therefore, exploring native and underutilized resources for traditional preparations is important. This study evaluated the incorporation of Moringa oleifera leaves and baru almonds (Dipteryx alata) in pesto sauce, comparing them to the traditional recipe regarding composition, color, total phenolics, volatiles, sensory characteristics, and acceptability. The following four formulations were developed: basil with cashew nuts (B/CN); basil with baru almonds (B/BA); and two versions with 50% basil replaced by moringa, combined with cashew (BM/CN) or baru (BM/BA). BM/BA presented the highest protein content (9.0%), compared to B/CN (7.9%). BM/CN showed a greener color. BM/CN and BM/BA showed total phenolics and antioxidant capacities similar to B/CN. BM/BA showed elevated condensed tannins (113.28 mg CE/100 g). All samples contained 1,8-Cineole and linalool, key to the aroma of basil. Pesto with moringa and/or baru showed good sensory acceptance, rated as “liked moderately”, with no difference from the conventional version (p > 0.05). There were no differences in the basil aroma, nutty flavor, or greasiness. Pesto sauce is a promising matrix for incorporating regional, underused ingredients such as moringa leaves and baru almonds, expanding their potential in new food development.