## 1 Introduction  
The growing pursuit of a healthy lifestyle, along with modern habits, has increased the demand for ready-to-eat foods that are both nutritious and palatable [1]. To meet consumer expectations, the food industry continues to innovate, yet concerns remain regarding its environmental sustainability [2]. Therefore, there is a need to develop foods that are healthy, sustainable, and sensorially acceptable. One promising approach is the use of underutilized plant resources with high nutritional value and low environmental impact [3]. This strategy gains importance considering the projected 17% growth in the global population between 2025 and 2050 [4], which will challenge current food production systems. Unconventional food plants (UFPs), traditionally consumed in local diets, have emerged as important ingredients for sustainable food development [5]. Many UFPs are rich in fiber, lipids, vitamins, and phenolic compounds [6; 7], making them suitable for functional food applications. _Moringa oleifera_ and _Dipteryx alata_ (baru almond) stand out due to their nutritional quality and adaptability to diverse environments, reinforcing their potential in sustainable formulations. _Moringa oleifera_, known as the \"tree of life,\" is native to India and widely cultivated in tropical regions due to its adaptability to adverse environmental conditions [8]. Its dehydrated leaves exhibit a high protein content (24-31%, \(w/w\)), along with vitamins A, C, and E, and minerals such as iron (25.6 mg/100 g) and calcium (2185 mg/100 g) [9; 10]. These nutritional attributes have sparked interest in the use of moringa as an ingredient in food formulations aimed at improving nutritional value [11]. Studies using the leaves in extract or flour form have also demonstrated antioxidant and preservative effects [12; 13; 14], in addition to influencing technological and sensory attributes in various foods [15; 16], further supporting its potential as a versatile ingredient in food formulations. Likewise, _Dipteryx alata_, a species native to the Brazilian Cerrado biome, produces almonds known for their high content of unsaturated lipids (approximately 80%, \(w/w\)), relevant levels of calcium, iron, and zinc [17], as well as their vitamins and phenolic compounds, among which tannins are noteworthy [6]. In addition to their nutritional value, baru almonds have demonstrated potential benefits against metabolic disorders [18; 19], colorectal cancer [20], and chronic kidney disease [21] in preclinical studies. From a technological perspective, the pleasant sensory characteristics of baru almonds, particularly their flavor and texture, support their use as ingredients in food products [22; 23]. Although there are studies on the individual use of _Moringa oleifera_ leaves and baru almonds, the combined application of these ingredients in food formulations, particularly in ready-to-eat products, remains underexplored. Moringa has commonly been used in the form of extracts or powders, and the incorporation of whole leaves represents a promising alternative that can expand its uses in popular foods, contributing to the promotion of biodiversity, dietary diversification, and the development of sustainable products. Pesto is a traditional Italian sauce for pasta, and its basic formulation includes basil, cheese, extra virgin olive oil, and pine nuts. This sauce enjoys global popularity, being extensively diffused [24]. Moreover, its formulation allows for various adaptations, contributing to the diversification of pesto sauce. The variability in pesto composition results in a wide range of pesto sauce available in the market, driven by the increasing interest of consumers in this food [25]. Various studies have been conducted with different ingredients for pesto preparation, including coriander (_Coriandrum sativum_ L.) [24], faba bean seeds (_Vicia faba_ L.) [26], kale, and broccoli [27]. However, the nutritional potential of UFPs, such as moringa and baru almond, as ingredients in pesto sauce remains unexplored.