Make Malunggay Pesto

Malungay Pesto by Chef Eugene Raymundo

500g San Remo Angel Hair pasta
2/3 cup extra virgin olive oil
3 cloves garlic, chopped
1/2 cashew nuts
1/3 cup dried alamang
1/2 cup malunggay leaves
1 tsp salt
1/2 cup ground oregano
1/2 cup kesong puti

Heat 1/3 cup oil in a pan, saute cashew nuts for a few minutes until lightly toasted. Add in garlic and saute lightly. Add alamang and cook for another minute or until heated through. Toss in malunggay leaves, salt and oregano and cook for a minute until malunggay is done. Pour into blender and add in remaining olive oil, process until smooth. Set aside.

Cook San Remo pasta according to package directions and drain well. Toss in prepared pesto and cheese. Serve immediately. Top with fried dried alamang if desired.

malunggay pesto

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