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Mar 11, 2012
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Malunggay-Cashew Pesto

By: Katherine Jao


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.

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

 

Photography Aldwin Aspillera | Food Preparation by Katherine Jao

 




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