• 1 cup Malunggay leaves
  • 3 cups Water
  • 1/2 cup Olive oil
  • 2-3 cloves Ilocos garlic
  • 2-4 pcs Cashew nuts
  • Salt to taste


  1. Boil 3 cups of water. When boiling, add 1 cup of malunggay leaves and cook for 5-10 minutes. Pour into a strainer and let cool. (You may use drained water to make malunggay juice by adding some sugar and ice).
  2. Put cooked malunggay in a blender or food processor. Add olive oil, garlic, cashew nuts and salt. Purée until smooth. You may add butter if desired.
  3. Transfer malunggay pesto to a clean container. Use as a spread or pasta sauce.