Malunggay-Cashew Pesto

Use this local version of pesto in pasta, on bread, or even as a marinade for meat and seafood.


September 2011 | By Katherine Jao
Malunggay-Cashew Pesto
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at a glance

Main Ingredient

Vegetables

Type

Sauces, Spreads and Dips

Preparation Time

00:00:00


Date Published

September 2011

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.

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.

Place all ingredients in a blender and pulse continuously until you reach the consistency of pesto.

If you like this, we highly recommend:  pesto recipesRed and Green Pesto,
Malunggay Pesto

 



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