Bucatini with Thai basil and green chilli pesto speaks with an Australian accent.Armelle Habib; STYLING: Lee Blaylock
easyTime:< 30 minsServes:2
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.
Dining and Cooking