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


  1. 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.