Malunggay Pesto

Aside from tinola, you can also use malunggay leaves for pesto too!


April 2010 | By Rachelle Santos
Malunggay Pesto
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at a glance

Main Ingredient

Vegetables

Type

Pasta

Preparation Time

00:00:00


Date Published

April 2010

Aside from tinola, you can also use malunggay leaves for pesto too!

Serves 3 to 4 
Prep Time
10 minutes
 

Noodles to match: angel hair,
      fettuccine, linguine, spaghetti

1/2 cup malunggay leaves,
      washed and dried
1/4 cup fresh basil leaves,
      washed and dried
2 tablespoons grated
      Parmesan cheese
1 tablespoon chopped
      roasted cashew nuts or
       toasted pine nuts
1/2 teaspoon minced garlic
1/2 cup extra virgin olive oil
salt and pepper to taste
malunggay leaves for garnish (optional)

1  In a blender or food processor, combine all ingredients and process until smooth. Season with salt and pepper. Garnish with malunggay leaves, if desired.


Pasta tips:
 •  Generally, about 60 grams of dried pasta per person for a first course or side dish and about 90 to 115 grams per person for a main dish.

 •  When matching sauces to pasta shapes, here's a simple rule of thumb: use wide, hollow or twisted shapes for chunky sauces; flat pasta for rich, creamy sauces; and thin, long pasta for light, oily, more liquid sauces.

If you liked this recipe, we highly recommend:  Malunggay-Cashew Pesto
recipes with malunggay
pesto recipes

 



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