Ingredients

*We cook the tradition way - a pinch and a handful - so no exact measurements will be provided. The secret is to taste as your go and follow your intuition ❣️

Thai basil pesto


• Thai basil - a handful, use the stems (or basil, rocket/arugula or another herb/green with flavours you like; actually the pesto tastes great without any herbs as well if you don't have any!)
• Walnut - handful (or cashews, pumpkin seeds, this is the soul of the recipe)
• Garlic - couple cloves
• Coriander/cilantro - a handful, use the stems
• Bird's eye chilli - we used three (or replace with dried chilli flakes/powder)
• Water
• Olive oil (can be replaced with more water)

Other seasonings

• Tomato concentrate (or a fresh tomato)
• Italian dried/fresh herbs - such as basil, oregano, rosemary, thyme, parsley, sage, majoram.
• Salt

Pasta

• Pasta of choice - fusilli, penne etc.
• Salt

Other veggies

• Onion, corn or anything you have on hand
• Raw veggies as side salad - we used fresh cucumber
• For garnish - coriander

Cooking Steps

1. Soak nuts in water over night or in hot water for at least 10 minutes.
2. Bring a pot of water to a boil.
3. Meanwhile, prepare the sauce.

Using a blender

• add all ingredients into blender and blend to a desired sauce

Using a mortar and pestle

• pound all dry ingredients including drained nuts into a paste
• mix paste with water into a desired consistency

• * Chunkier consistency means more textures and chew; smoother consistency means a creamier sauce.
• * The amount of water to use here doesn't matter too much because we can adjust our cooking times later.

4. Add a generous pinch of salt to boiling water and cook pasta to al dente minus 3 minutes. Drain and preserve some pasta cooking water for later.
5. Meanwhile, heat up a pan on the stove, drizzle in olive oil. Cook onion, corn or other veggies of choice until fragrant. Add in tomato concentrate or chopped fresh tomato and cook for another minute or so.

6. Add pasta into the pan, mix well with veggies.
7. Add in pesto sauce and some cooking water as needed. There should be a thin layer of watery sauce on the bottom of the pan. Also add in salt and Italian herbs. Stir to combine.

8. Cover pan with a lid and let it cook (reduce) on medium low fire. Check back in three minutes or so, the sauce should be creamy and coating the pasta well. Remeber to taste and add in seasonings as needed.

9. Meanwhile, prepare side salad. For cucumbers, smash with knife blade and cut into bitesize chunks.

10. Plate pesto pasta with side salad and garnish with coriander.

Bon appétit!