When I went on a concert tour with the UP Concert Chorus back when I was in college, one of our stops was Italy. My foster mom in Cascine asked me what kind of pasta dish I wanted to eat. I told her I really liked Basil Pesto and she laughed. She couldn’t believe I liked such a simple dish. At that time, basil pesto was gaining popularity in Manila but apparently it’s not as desired in Italy. They even call it a “poor man’s dish”. I guess the name is so because basil grew almost anywhere there. Much like how malunggay does here. And so, when I make homemade pesto, I make it with malunggay leaves. Number 1, it’s more nutritious. Number 2, it’s much cheaper than basil. We can’t take out basil altogether as malunggay tends to have a very strong taste.
Malunggay Pesto How To
- Wash the malunggay, spinach and basil.
- Pick out the leaves from the stems.
- Put the leaves in the blender.
- Add the oil and salt.
- Process until leaves are finely chopped and incorporated with the oil.
Up the Nutrition
- Add 4 tbsp flaxseed.
- Add 4 tbsp chia seed.