Fresh waxy leaves of the Thai basil pot and the green carpet of mint leaves on the terrace garden beckoned me into the kitchen.
Vegetables in pasta are mandatory in my kitchen. I sauted two large onions and added some bush beans, carrots, cabbage, cauliflower and corn. Once this was cooked to a crunch, I added some raw cucmber and tomatoes, some salt to taste and let it rest.
I collected the main ingredients for the paste – some garlic, cashew, raisins, red chillies, black pepper corns, cinnamon powder and the herbs – mint, coriander and lots of basil.
I quickly dry toasted 100grams of cashew and ground it into a smooth paste with four cloves of garlic, half a spoon of salt, half a spoon of cinnamon powder, two red chillies, half a spoonful of black pepper corns and a spoonful of raisins. Then I added the herbs to the blender along with aome olive oil. Voila!