1 C Basil

1 C Malunggay leaves

2 cloves garlic, chopped

1 C Pili nuts

1 tsp salt

1/2 C extra virgin olive oil



Masticate Malunggay, Basil and Pili and Garlic in a mortar and pestle and drizzle olive oil until the texture is paste-like.


Note: It is considered a waste to use a blender or a processor for your pesto as the flavor is actually “mashed” together which doesn’t happen if it’s ground-up by a blade.