• Skip to main content
  • Skip to primary sidebar

Rezel Kealoha

menu icon
go to homepage
  • Recipes
  • About
  • My Portfolio
  • Subscribe
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • My Portfolio
    • Subscribe
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Blog » Recipes » Malunggay Recipes

    Published: Jan 5, 2020 · Modified: Apr 29, 2024 by Rezel Kealoha · This post may contain affiliate links · Leave a Comment

    Malunggay Pesto Pasta Recipe

    Jump to Recipe Print Recipe

    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
    • ½ 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 ½ 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.

    Malunggay Pesto Pasta

    Malunggay Pesto Pasta

    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.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 10 minutes minutes
    Cook Time: 12 minutes minutes
    Total Time: 22 minutes minutes
    Course: Main Course
    Cuisine: Filipino, Italian
    Servings: 8 Servings
    Author: Rezel Kealoha

    Ingredients

    For The Pesto

    • 1 Cup Fresh Malunggay Leaves
    • 3 Cups Fresh Baby Spinach
    • 1 Cup Unsalted Roasted Cashews
    • ½ Cup Green Onions Chopped
    • 2 Garlic Cloves Chopped
    • 1 Cup Vegan Parmesean
    • 1 Cup Olive Oil
    • 1 Teaspoon Salt
    • 1 Teaspoon Pepper

    Pasta

    • 16 Oz Spaghetti

    Toppings

    • ¼ Cup Tuyo or Capers
    • 8 Oz Burrata Cheese

    Equipment

    • Food Processor or Blender

    Instructions

    Pesto

    • Put all the pesto ingredients in the food processor or blender.  Blitz for 1-2 minutes until it's all nice and smooth, scraping down the sides when nessesary.  Transfer the pesto into a clean jar.

    Pasta

    • Prepare pasta according to package directions reserving ½ cup of pasta water before draining. 
    • Add in up to 1 cup of pesto into the pasta and the reserved pasta water.  Mix well.  Transfer to a large serving platter.  Top with burrata cheese and tuyo or capers.

    Notes

    If you do not have access to fresh Malunggay leaves replace with 2 Tablespoons Malunggay (Moringa Powder).
    AND add an extra cup and a half of spinach.
    You can also replace the Tuyo with capers or omit from the recipe all together.
    Did you enjoy making it? I would love to see it! Tag me on Instagram @rezelkealoha with the #rezelkealoha!
    For more  Filipino inspired goodness in your life follow along on Instagram, Facebook or Pinterest.  Or subscribe to get these recipes in your inbox.  And if you make this Malunggay Pesto Pasta f I would love to see it.  Tag your Instagram snaps with @rezelkealoha and #rezelkealohaeats.

    More Malunggay Recipes

    • Malunggay Iced Latte Recipe
    • How To Make Malunggay Bread Shokupan Style
    • Malunggay Artichoke Dip
      Game Day Eats - Vegan Malunggay Artichoke Dip
    • Ginataang Malunggay
      Ginataang Malunggay at Tokwa

    Reader Interactions

    5 from 2 votes (2 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I'm Rezel and I am here to guide you on how to use those Filipino ingredients you have in a fresh new way. As a fellow home cook, the focus is easy to make recipes with lots of Filipino flavor. You will find a mix of reimagined Filipino Recipes along side traditional recipes on our site.

    More about me →

    My Current Favorites

    • Sans Rival Candy Bark
    • Bread Dip in an Ube Bread Bowl
    • Afritada Lasagna Recipe
    • Seafood Kare Kare with Udon
      Seafood Kare Kare with Udon Noodles Recipe
    • Kale Laing With Chili Crisp
    • Maruya (Filipino Baked Banana Fritter) Recipe
    • Lumpiang Hubad (Lumpia Salad Bowl)
    • Panzanella with Pandesal
      Panzanella with Pandesal Recipe

    Wear Your Food!

    From Bangus to calamansi, wear our merch featuring your favorite Filipino ingredients! Hindi lang pampakain, pamporma rin!

    Get the stuff!

    Footer

    ↑ back to top

    About

    • Terms and Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2024 Rezel Kealoha

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.