High-Protein Mulberry Leaf Pesto & Savory Herb Paste

Fresh, vibrant, and earthy with a delicate nutty undertone, this savory mulberry leaf paste is a nutrient-dense powerhouse designed to elevate everyday meals.

Equipment

• Medium stockpot: Rapidly boils water to blanch tender leaves and deactivate fibrous bitterness within seconds.
• Fine-mesh colander or salad spinner: Drains and removes residual moisture thoroughly to keep the paste thick and emulsified.
• High-powered food processor or mini chopper: Pulverizes dense seeds and leafy greens into a smooth, cohesive spread.
• Silicone spatula: Scrapes down processor walls cleanly to ensure all garlic, seeds, and greens blend uniformly.

Ingredients

• 4 cups fresh young mulberry leaves (stems removed; choose light green, tender leaves; note: baby spinach can substitute half the volume if wild leaves are limited)
• 3 tablespoons raw shelled hemp hearts (adds creaminess and complete plant protein)
• 2 tablespoons raw pumpkin seeds (pepitas) (lightly dry-toasted for nutty depth)
• 2 cloves fresh garlic (crushed)
• 2 tablespoons nutritional yeast (lends a savory, cheese-like umami profile while boosting B-vitamins and protein)
• 1/4 cup extra-virgin olive oil (unrefined, cold-pressed)
• 1 1/2 tablespoons fresh lemon juice (brightens acidity and preserves emerald color)
• 1/2 teaspoon fine sea salt (adjust to taste)
• 1/4 teaspoon freshly cracked black pepper
• 1–2 tablespoons cold filtered water (optional, only if needed to adjust blending consistency)

Instructions

1. Boil and Prep the Blanching Station: Bring 6 cups of water to a rolling boil over high heat in a medium stockpot. Simultaneously prepare an ice bath by filling a large mixing bowl with cold water and ice cubes.
2. Blanch the Mulberry Leaves: Drop the cleaned mulberry leaves into the boiling water over medium-high heat. Submerge them completely using tongs and blanch for exactly 45 to 60 seconds until they turn a deep, vibrant green and wilt slightly.
3. Shock and Dry: Immediately transfer the leaves using a slotted spoon straight into the ice bath to halt cooking and preserve color. Once chilled (about 1 minute), remove the leaves and squeeze firmly with clean hands or a clean kitchen towel to press out every drop of excess water.
4. Toast Seeds (High-Protein Flavor Boost): In a dry skillet over medium-low heat, toss the pumpkin seeds for 2 to 3 minutes until lightly puffed and fragrant. Remove promptly to prevent scorching.
5. Initial Pulse: Place the squeezed mulberry leaves, toasted pumpkin seeds, hemp hearts, garlic cloves, nutritional yeast, sea salt, and black pepper into the bowl of a food processor. Pulse 8 to 10 times until ingredients are roughly chopped and evenly distributed.
6. Emulsify into a Smooth Paste: With the motor running on low, slowly drizzle in the extra-virgin olive oil and fresh lemon juice. Process in 10-second intervals for about 1 minute until a cohesive, spoonable, and finely textured paste forms. If the paste appears too stiff, pulse in 1 tablespoon of ice-cold water until the desired spreadable texture is achieved.
7. Taste and Finish: Taste and adjust sea salt or lemon juice if needed. Serve immediately as a lean protein topper, or transfer into an airtight glass storage jar.

Nutrition

Calories: 95 kcal · Protein: 3.5 g · Fat: s: 8.5 g Cholesterol: 0 mg · Carbohydrates: 2.5 g · Fiber: 1.0 g · Sugar: 0.3 g · Sodium: 155 mg