Instead of the usual tomato sauce to go with spaghetti, this sauce combines curry leaves and nuts to make a herby mix. I like it!
Note that curry leaves can be substituted by basil. They have the same taste and are basically the same.
What you need:
- Chicken cut into bits.
- Garlic (powder and cloves)
- Cameroun pepper, ground
- Curry leaves
- 2 tablespoons white wine/stock
- Firm, juicy tomato
What you do:
To make the pesto, with the aid of a mortar and pestle crush the nuts, garlic, and basil. Season and mix with a little butter and oil.
Cook the spaghetti till al dente and keep aside.
Season and stir-fry the chicken, add the pesto, white wine/ chicken stock and pasta. Heat for few second to warm through.
Serve on a ring of juicy tomato slices and garnish with a sprig of curry leaves.
PS. Sorry I just enjoyed taking these pictures so here’s more…