Marca Leon Malunggay Pesto



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)



Step 1

In a food processor, combine garlic, cashew nuts, malunggay and parsley leaves.

Step 2

Slowly and Marca Leon corn oil until it becomes pastry.

Step 3

Add lemon juice, cheese and season to taste.

Step 4

In a serving platter, put the cooked spaghetti.

Step 5

Pour the malunggay pesto sauce and toss.

Step 6

Top with tuyo flakes and more parmesan cheese if desired.

Step 7

Serve at once.

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