February 15, 2013

Malunggay and Tuna Pesto

You read it right, Malunggay! Instead of the usual basil I used malunggay leaves. I added tuna and cream to make it a bit creamier.

I used:
3/4 cup malunggay leaf
1/4 cup peanut (instead of pi nuts or wallnuts)
1/4 cup evaporated milk
1/4 cup all-purpose cream
1 can tuna in oil
1/2 kilo spaghetti noodles
cheese for toppings
ground pepper
1 onion, minced
3 tbsp all-purpose flour

Here's how I did it:
Blend the malunggay leaves, peanuts and pepper using blender. Set aside.

Saute onion in butter and oil (1:1 ratio). Add tuna and all-purpose flour until flour turned into paste. Add 2 cups of water, eveporated milk and the blended malunggay. Simmer for about a minute. Add   all-purpose cream and simmer for another minute. Drop in spaghetti noddles cooked according to package direction.
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