Recently, one of the pesto recipes I found on a Washington Post article recommended using kale or swiss chard instead of basil. I thought, if that works, Moringa will work very good too. So, my Moringa Macadamia Nut Pesto was born using ingredients that I know my Nanay (mom) uses when making inabraw or dinengdeng (Malunggay soup) like ginger and kinchay (Chinese Parsley).
Malunggay Pandesal! Pandesal has a nostalgic effect on me…it reminds me of my childhood. The smell of freshly delivered pandesal and brewing coffee were the ultimate motivation to wake up and get ready for school. So, I owe some of my successes to a great tasting pandesal…lol!!
Love at first taste!
With my love of Moringa (and not kidding, I could eat Moringa soup, inabraw, dinengdeng, etc every day), I came up with a twist to my favorite spicy green papaya salad by simply adding what I call my superfood, nutritional powerhouse and “can’t live without” vegetable - Moringa or Malunggay.
Our story began with a moringa tree in the backyard - a reminder of wood fires, simple meals, and what it means to have enough.
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