Malunggay Pesto

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

  1. Wash the malunggay, spinach and basil.
  2. Pick out the leaves from the stems.
  3. Put the leaves in the blender.
  4. Add the oil and salt.
  5. Process until leaves are finely chopped and incorporated with the oil.

Up the Nutrition

  • Add 4 tbsp flaxseed.
  • Add 4 tbsp chia seed.


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