Recipe
Talinum Pesto
Serving Size 5 people | Preparation Time 25m | Cooking Time 10m
Blending talinum leaves with garlic, olive oil, and creamy soaked cashew nuts for a vibrant savory paste on your favorite pasta.
Allergy Warning
Contains cashew nuts.
Ingredients:
- 0.4g (or 1 pinch) salt
- 57g pasta (spaghetti, penne, or any preferred)
- 120g talinum leaves
- 2 cloves garlic
- 240ml olive oil
- 128g soaked cashew nuts, chopped
- talinum leaves for garnish (optional)
Instructions:
- Fill a large pot with water and bring it to a boil over high heat. Add 0.4g (a pinch) of salt.
- Add the preferred pasta to the boiling water and stir to prevent it from sticking together or to the pot. If the pasta is long, it will soften and submerge on its own. Cook for 8-12 minutes.
- Before draining the pasta, scoop 240ml of the pasta water to save for later. Then, drain the pasta well in a colander.
- Plate the cooked pasta.
- Blend all the rest of the ingredients in a blender or food processor until creamy.
- Add olive oil as needed.
- Put pesto paste on cooked pasta and add the cup of pasta water saved earlier, and mix.
- Transfer to a serving plate. Optionally add on whole talinum leaves for garnish and serve.
Reference: Yupangco, J.M. (2023) “Juana’s Table”
EPISODE 3
Talinum Pesto
In this episode, we’ll walk you through how to prepare a flavorful Pesto using fresh Talinum and tips on incorporating Talinum into everyday dishes.
Watch this episode in longer version and in other language.
Note: This button will take you to Ani at Hapag’s Youtube channel.