Malunggay-Cashew Pesto

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