I’ve had this idea of making a pesto using malunggay or in English, moringa, for two years now. Malunggay is found everywhere in the Philippines. It’s like dandelions that will thrive virtually anywhere. Here in our place, malunggay trees dot the vacant lots. Malunggay or moringa is from the horseradish tree (that’s what my research in Google tells me ). It’s a spindly tree that grows as high as 20 meters. I never knew anyone propagating malunggay trees. They just grow out of nowhere, as I said, like dandelions. The fruit is used as a vegetable, and it’s not only delicious but is also packed with nutrients. The leaves are equally nutritious. Nursing mothers can maintain a daily diet of malunggay leaves and their babies will be assured of abundant supply of their mother’s yummy milk .

So, with these considerations in mind – abundant free supply and health benefits – I set out to make moringa pesto. I had only one doubt, though – its flavor. The main herb that is used in making pesto is basil, and we know how fragrant and flavorful it is. When we come to think of it, all herbs are fragrant and flavorful, but moringa comes from a tree, and both its fruit and leaves are not fragrant, but the fruit is delicious. My husband and I love it in pinakbet (mixed native vegetables sauteed in fish sauce).

These were the ingredients for my pesto:

Ingredients

over 1 cup of blanched moringa leaves

scant 1 cup roasted cashew nuts, coarsely chopped

1/2 cup grated parmesan cheese

1/2 – 3/4 cup olive oil

salt and pepper to taste

Judith, one of the maids, went to the adjacent vacant lot and climbed the malunggay tree without fear and inhibition to pluck out the young and tender leaves. I was happy to see this big bunch of bright green malunggay leaves. So, wash that up in running water and we’re ready to make our moringa pesto.

Carefully shredding the leaves, another maid helping me. This is kind of long and tedious process as you don’t want any of the stalks to be included. Even one tiny bit.

Blanch the shredded leaves in boiling water for a few seconds then dump that into a ready colander and drain thoroughly. (While the leaves were being blanched, they gave off a fragrant that reminded me of the beloved vegetable).

Since this pesto is unique, I used cashew nuts instead of pine nuts, the usual ingredient for pesto. Reason? I don’t know where to find pine nuts but cashew nuts are available in my pantry. I chopped that up coarsely before dumping into the food processor.

In a food processor, put the chopped cashew nuts, moringa leaves, grated parmesan cheese, salt and pepper, and process until the leaves and nuts are very fine. Keeping the food processor running, slowly drizzle olive oil until the whole mixture emulsifies and comes together. (Confession: I ran short of olive oil but I was still very satisfied with my finished product).

My finished moringa pesto. Believe me, it is really delicious and flavorful! I couldn’t believe it myself.

To prepare the bruschetta, cut up a French baguette, like so. You can toast that up or use it as it is.

Spread a lavish amount of the star of the show (moringa pesto) and carefully place on top of it a Spanish sardine. Ah! Easy, delicious, and nutritious filling snacks!

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Live joy-fully!

Ingredients: Chicken (preferably ‘Tinola’ cut), Water, Ginger, Sayote, Malunggay leaves, Fish Sauce, Onion, Garlic, Oil

Procedure:
1. Heat up your oil in your pot and saute garlic, onions and ginger.
2. Once they’ve released the flavor, add in the water and chicken. (If you are cooking a kilo of chicken, you may use 1 liter of water). This must be brought to its boiling point.
3. Once it has boiled, let it simmer for about 15-20 minutes.
4. Add in the Fish Sauce (patis), Sayote. Let it simmer some more, just so that the Sayote is cooked.
5. Once the Sayote is tender, you may turn off the heat. It is ready to be served.