Marca Leon Malunggay Pesto2017-11-22
250 gms. Fresh malunggay leaves, removed from steam
100 gms. Parsley
5 cloves garlic
3/4 to 1 cup Marca Leon corn oil
6 tbsps. Cashew nuts, toasted
3 tbsps. Parmesan cheese, grated
1 tbsp. fresh lemon juice
6 to 10 pcs. tuyo, slightly cooked & flaked
250 gms. spaghetti, cooked (keep warm)
In a food processor, combine garlic, cashew nuts, malunggay and parsley leaves.
Slowly and Marca Leon corn oil until it becomes pastry.
Add lemon juice, cheese and season to taste.
In a serving platter, put the cooked spaghetti.
Pour the malunggay pesto sauce and toss.
Top with tuyo flakes and more parmesan cheese if desired.
Serve at once.