This Malunggay Pesto is made with fresh malunggay leaves, spinach, cashews, and vegan Parmesan. It’s one of the easier pasta sauces to make when you are in a hurry to get dinner on the table.
Malunggay Pesto
Pesto is one of the easier sauces to make especially if you have a food processor or blender. There is zero cooking involved and the key here is fresh is best. In this recipe I used fresh malunggay leaves as I am lucky enough to be able to buy it from my local farmers market, Seafood City or 99 Ranch. However you can make this with malunggay powder. Keep reading and I’ll give you some easy modifications.
I’ve been wanting to make this pesto sauce for a while since my IG friend The Rice Bowl Diaries posted about it a few months ago. The time has finally come!
What you need to make Malunggay Pesto Sauce
- 1 Cup Fresh Malunggay Leaves (Replace with 2 Tablespoons Malunggay (Moringa Powder)
- 3 Cups Fresh Baby Spinach (add an extra cup and a half of spinach if using the powder)
- 1 Cup Unsalted Roasted Cashews
- 1/2 Cup Green Onions Chopped
- 2 Garlic Cloves Chopped
- 1 Cup Vegan Parmesean
- 1 Cup Olive Oil
- Salt and Pepper (1 Teaspoon Each)
I swear it’s this easy. Just put everything in a food processor and blender. Then blitz away until it’s all nice and super smooth and creamy.
To serve
Simply make some pasta noodles, any will do. Don’t forget to reserve 1/2 cup of the pasta water. This helps loosen up the pasta when adding the sauce. I’ve used this Malunggay Pesto sauce on spaghetti, macaroni and farfalle. It all works.
Mix in as much or as little pesto as you wish. I like lots.
There is something mentally satisfying when eating green food. With all the vitamins, iron, magnesium and yes even protein in Malunggay, this is hands down one of the most nutritious pastas you can have.
Toppings
With Malunggay being a super earthy, it’s good to pair it with something briny. I found some gourmet Tuyo via my friend Betty while viewing her Instagram stories. Tuyo is a salted dried fish, but Lovely brine’s them in olive oil, bay leaf and pepper corns. It’s such a nice addition to the pasta.
Anchovies are also a good replacement to the tuyo or even capers.
The roasted cashews already adds a touch of creaminess to the pasta, but if you wanted a little bit more. Add some burrata. It’s a nice finishing touch.
You will make more pesto than you need for this pasta so put the leftovers in a jar and save it for another pasta dish, or even spread it on some nice crusty bread. It will keep in the refrigerator for up to a month.
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