500 g of spaghetti
3 tightly-packed cups of Laksa leaves
4 large red chilli, roughly chopped
8 cloves of garlic
300 g roasted cashew nuts, unsalted
1 teaspoon of salt
2 tablespoon of fish sauce
1.5 cups of olive oil
1. Preparation: Pluck the Laksa leaves, discard stems, discoloured leaves and any stringy bits. Roughly chop the garlic and chilli.
2. Blending of ingredients: In a good processor, place Laksa leaves, garlic and chilli and lastly cashew nuts on top. Add salt and process until a loose paste is formed. Add fish sauce. While the motor of the processor is still running, pour the olive oil in a steady stream until a paste is formed.
3. Cooking of pasta: Salt a pot of boiling water and cook pasta according to manufacturer’s instructions. Drain the pasta and combine with Laksa-cashew nut pesto. Serve immediately.
Recipe by Cookyn Inc.