Malunggay Pesto

Malunggay Pesto

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

Prep Time: 10 minutes

Ingredients (serves 4):

  • 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)

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.

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