2 months ago
17
This Italian-Thai fusion takes classic pesto in a bold new direction. Fragrant Thai basil, green chilli and macadamias create a zesty, no-cook pasta sauce.
Until I tried freshly made basil pesto, I never had much love for the stuff. Once bruised, basil leaves have a short shelf life, and their powerful aroma is fleeting unless captured in oil.
This version takes the traditional dish in another direction. I’ve combined the slightly licorice flavour of Thai basil with the green pepperiness of sweet basil, then layered in the richness of macadamias and the bite of fresh garlic and green chilli. Soy sauce, lime juice and good olive oil bring all the flavours together.
A food processor makes short work of what would otherwise be a laborious task. Slicked onto bucatini and topped with a rich egg yolk, it’s a quick and easy dinner for two.
Ingredients
125g bucatini
2 egg yolks
Thai basil leaves and sliced green chilli to serve
THAI BASIL AND GREEN CHILLI PESTO (MAKES 1 CUP)
1 cup Thai basil leaves
1 cup green basil leaves
½ cup roasted macadamias
2 garlic cloves, peeled
1 green chilli, stem removed
1½ tsp soy sauce
2 tsp lime juice
¼ tsp sugar
¼ cup good olive oil, plus extra to serve
salt and pepper to taste
Method
Step 1
Place the basil leaves, macadamias, garlic and chilli in the bowl of a food processor and pulse to form a coarse paste. Add the soy sauce, lime juice and sugar and blend until smooth, then add the olive oil. Taste and adjust with salt and pepper, if required. Set aside.
Step 2
Cook the bucatini in boiling salted water for 8-10 minutes, until al dente, then drain, reserving a little of the pasta cooking water.
Step 3
Add the pesto to the hot pasta, along with a tablespoon or two of the pasta water to loosen the pesto.
Step 4
Stir thoroughly to combine and coat the pasta, then divide between two plates. Top each dish with an egg yolk, a few Thai basil leaves and chilli slices. Finish with a drizzle of olive oil. Mix thoroughly and eat immediately.
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