Use this local version of pesto in pasta, on bread, or even as a marinade for meat and seafood. A tip: Get young malunggay leaves because older ones tend to be bitter.
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Red and Green Pesto recipe
Serves 2 to 3
2 cups moringa (malunggay) leaves
1 tablespoon olive oil
2 cups basil leaves, cleaned
1/4 cup cashew nuts
1 tablespoon minced garlic
3/4 cup extra virgin olive oil
salt and pepper, to taste
1 Prepare all ingredients in individual containers. In a frying pan, saute malunggay leaves in olive oil until wilted; cool.
2 Place all ingredients in a blender and pulse continuously until you reach the consistency of pesto.
Photography Aldwin Aspillera | Recipe & Food Preparation by Katherine Jao
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