Malunggay Pesto with Grilled Chicken Thighs and Toasted Pandesal

Malunggay Pesto with Grilled Chicken Thighs and Toasted Pandesal

This is 99.9 percent malunggay pesto.

Overseas Pinoy Cooking’s innovative and budget meal pesto.

Used fresh malungay leaves grown at home instead of the costly fresh basil that is not even available in our location or not even at the popular supermarket near our place.

Used canola oil infused with garlic, instead of the very expensive olive oil.

Pasta? use what ever available.

For the peanuts used sari-sari store Happy plain fried peanuts.

For the toasted bread used pandesal, readily available even in our neighborhood.

Grilled chicken thighs for toppings.

Healthier option maybe, cheaper yes!

Used butane gas stove for this video only.

Looking for other pasta recipe?

Ingredients and Methods:

To make the canola oil infused with garlic.
Fry 2 head garlic in 3/4 liter canola oil.

To boil the pasta:
Cook 1/2 kilo pasta as per package instructions.
Reserve some of the water used in boiling the pasta.

To make the ground peanut toppings:
Coarsely chopped/ground 20 small packs Happy plain fried peanuts in a food processor.
Place in a bottle until ready to use.

To make the malunggay pesto:
Blend/chop in a food processor
6 to 8 cloves garlic
2 cups malunggay leaves
1/4 cup butter milk
2 cups canola garlic oil
1 tbsp. rock salt
1/2 tbsp. coarsely ground peppercorns

Pour the blended/chopped malunggay in same pot used in cooking the pasta.
Add in about 1 tbsp. dried parsley, Stir cook for about 8 to 10 minutes.
Let it cooldown and place in a bottle until ready to use.

Toasted pandesal pesto:
Toast pandesal smeared with the cooked malunggay pesto mixed with buttermilk.

To grill the chicken thighs:
Salt and pepper the chicken thigh, Season with liquid seasoning.
Oil the grill plate and heat till it start to smoke.
Grill the chicken thighs for 14 to 15 minutes at low to moderate heat, turning several time and cover.

To toss the malunggay pesto and pasta:
Toss the cooked pasta using the same pot in cooking the malunggay pesto at low heat.
Add some of the reserved pasta water if necessary.
Add about 1/2 to 3/4 cup cooked mallungay pesto.
Add about 1/4 to 1/3 cup ground peanuts.
Continue to toss until the pasta are evenly coated with the pesto and ground peanuts.
When done remove from heat transfer to a serving dish, top with grill chicken, some ground peanuts and cheese, serve with the toasted pandesal.


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