Malunggay Pesto Pasta Recipe
 
 
Ingredients
  • 200 grams or about ½ pounds spaghetti pasta noodles (you can also use linguine or fettucine)
  • 1 tablespoon malunggay
  • 10-12 pieces basil leaves
  • ¾ cup olive oil
  • ¾ cup plant-based milk
  • ¼ cup raw almonds (you can also use cashews or walnuts or pine nuts)
  • 1 teaspoon sea salt, or more to taste
  • 2 tablespoons lemon juice, or more to taste
Instructions
  1. Cook pasta noodles according to package instructions
  2. To make the pesto, in a blender or food processor, puree the malunggay and basil in olive oil, plant-based milk, raw almonds, salt, and lemon juice. Adjust seasoning to taste. If you'd like to thin out the consistency, add more olive oil and plant-based milk one tablespoon at a time.
  3. Mix in the sauce to the noodles and toss to coat the noodles evenly.
  4. Garnish with basil and serve.
Notes
You can skip the nuts if they're too expensive or you don't have them available. Just add more olive oil and plant-based milk, one tablespoon at a time. Just note that the result won't be as rich as with the nuts.
Recipe by ASTIG Vegan at https://www.astigvegan.com/creamy-malunggay-pesto-pasta-recipe/