Thai basil gives this pesto a wicked edge, a wilder taste than the milder sweet basil. Use almonds instead of pine nuts to calm it down for a night of food passion.
This is perfect for those special nights when you feel like “date night” at home. Create a romantic table setting and cook this dish a few minutes before hubby arrives. Then wear that sexy black dress and slip on a pair of beautifeel shoes.
Ingredients:
8 jumbo prawns
2 cloves of garlic
1 cup Thai basil
(daun selasih)
1 cup sweet basil
3 tbs almonds
1⁄2 tsp salt
1⁄3 cup Parmesan cheese
1⁄2 cup olive oil / sunflower oil
1 tbs pine nuts
1⁄2 packet Fettucine
Direction:
- Add garlic, basil, almonds, salt, pine nuts and cheese into a food processor and blitz on medium. Pour in olive oil gradually while blitzing. Boil Fettuccine or any pasta of choice until al-dente (firm and slightly springy).
- Drain pasta. Keep some of the water from the pasta and stir it into the pesto. Without cooking it further, toss pasta in pesto.
- Grill prawns with a little oil and butter until red and simply fold it into pasta.
Tips:
Be careful not to over-blitz the ingredients because the beauty of this dish comes from the uneven textures of the pesto. If you can’t find sweet basil, just use 2 cups of Thai basil but add 1 more tbs of pine nuts to balance the spiciness.
This recipe is courtesy of Electrolux Free Standing Cookers
