Malunggay (Moringa) Pesto: The Superfood Sauce Your Pasta Needs

Growing up in a Filipino family on Guam, I knew we were going to have some kind of soup at my lola’s house when my grandmother would tell me to go outside and pick malunggay (moringa) from the tree in her yard. Off I’d go with a colander in hand, pulling stems from the lowest branches until the colander was full. 

The next chore was to slide the leaves off the stems — a difficult task with the thinner stems, even for my mature fingers today. I don’t recall her using malunggay in tinola (usually made with chicken in a ginger soup broth) or ginataang (coconut-based dishes that can be savory or sweet), but I do remember her using them in Monggo (mung) Bean Soup, often with small shrimp or diced ham.   

As a child, I didn’t know — or care much — that Moringa oleifera is packed with essential vitamins, minerals and protein, and is a great source of antioxidants and anti-inflammatory compounds. Because of this, it's considered a superfood that studies have shown to help with blood sugar and cholesterol management, heart health, and overall immune system support.  

You can now find moringa in powder, tea and pill form on store shelves — but it’s considered an easy tree to grow, so you’ll likely be able to obtain fresh leaves from someone who has one in their yard. I happened to get a bunch from a recent Community Workday at Surfrider Foundation’s Kaka’ako Ocean Garden, and decided to try something different than what I had grown up with. 

I typically make pesto with basil, but thought I’d try it with malunggay instead. While you can stick to an all-malunggay pesto, you could also add basil if you prefer a more traditional flavor. I also replace the traditional pine nuts with macadamia nuts for tropical flair. 

Place macadamia nuts in a food processor and pulse two times. Add malunggay leaves, garlic, parmesan and lemon juice into the processor and run until everything is finely minced and blended. Slowly drizzle oil while running the processor until everything is well blended. Place in a bowl and season to taste. If the mixture seems dry, add more oil.      

If you’re not eating or using it immediately in another dish, cover tightly and place in the refrigerator. You’ll want to use it within three to five days.