Malunggay Pesto Pasta

AJI-NO-MOTO® Umami Seasoning


  • 1 cup (60 g) Malunggay Leaves
  • 1 cup (40 g) Basil leaves
  • 5 cloves (12 g) Garlic
  • 1/2 cup (70 g) Peanut
  • 1/2 cup (90 g) Parmesan cheese, grated
  • 1 cup (200 ml) Olive Oil
  • 1 pack (10 g) AJI-NO-MOTO® Umami Seasoning
  • 1/4 tsp. (1 g) Black Pepper, ground
  • 4 cups (800 g) Fettucine Pasta, cooked


  1. BLEND. Using a blender combine malunggay leaves, basil leaves, garlic, peanut, parmesan cheese, olive oil, AJI-NO-MOTO® Umami Seasoning. and pepper. Blend well until it achieves a smooth consistency. Set aside.
  2. TOSS. In a bowl, add cooked pasta and malunggay pesto. Toss until ingredients are well incorporated.
  3. SERVE. Transfer into a serving plate, serve and enjoy.

Cooking Tips

It is recommended to use a mortar and pestle to pound basil and malunggay leaves for flavor. This effectively ruptures the leaves and extracts the maximum flavor out of each leaf compared to grinding leaves using a food processor.

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ajinomoto cooking_time  Cooking Time: 30 minutes ajinomoto prep_time  Preparation: 15 minutes ajinomoto servings  Servings: 13 ajinomoto size  Serving size: 1 cup (196 g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Reduced sodium by 35%
Original sodium content: 2 tsps. (10g) salt, 3/4 cup (120g) parmesan cheese

Malunggay is a good source of Iron, Calcium, Vitamin A, Vitamin C, Potassium, and Antioxidants that are all essential in maintaining optimal health.


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