In Thailand it’s not easy to get such goodies as basil, rosemary, parsley, pine nuts, etc. .. For a traditional pesto click here.

Here’s a great solution for an exotic pesto.  You will be surprised by it’s fresh taste!

Ingredients:

4-5 tablespoons of fried cashews

1 bunch of cilantro, finely chopped

1 bunch of sweet basil leaves, finely chopped

5-6 tablespoons of olive oil or more (you can replace it partially with water)

Pinch of salt

Pinch of pepper

Spaghetti

Place all ingredients in food processor and process until it reaches a paste consistency. From time to time stop and scrape the sides and process again. Dilute with olive oil if it’s too thick.

Cook spaghetti al dente.

Drain pasta and mix immediately with the pesto paste.

Serve with shredded parmesan cheese and sweet basil leave on top!

As a side dish, I always love to eat pesto pasta with the tomato – lettuce salad.

Serves 3-4

Very refreshing. Ideal dessert for a hot summer afternoon!

Ingredients:

2 bananas

3-4 tbs of pineapple juice or any other

1 cup of cut, frozen fruits of:

-          Mango

-          pineapple

-          papaya

Add everything to food processor and let mix for 5 minutes or until it takes on a creamy texture. If it’s necessary, put it in the freezer so it gets a thicker consistency. Serve and eat right away cause it melts quickly!

Great receipt for home-made ice-cream without using milk or eggs. All you need is very sweet bananas and 10 minutes of time! Taste great…

Ingredients:

6 very ripe bananas

5-6 heaping tablespoons of cacao

150 ml of coconut milk

4 tbs of cashews

2 tbs of palm sugar or brown sugar

4 tbs of raisins soaked in rum

Put peeled off bananas to a blender, add coconut milk so the blender is in 1/3 full and add cacao. Blend it all to a smooth creamy consistency and taste. If bananas were not ripe enough, you may add sugar and blend it all again. In the last phase, add cashews and blend briefly (10 secs) so the cashews stay crunchy. Add raisins (do not blend), soaked in rum and put the cream to a container. Keep it in a freezer for couple of hours, until it freezes to an ice-cream consistency.

It’s delicious and will keep for at least a few days in the freezer!

A beautiful fresh summer salad, perfect for a light breakfast, extremely easy to make!

Ingredients:

Papaya fruit

1 cup of natural yoghurt

half of lime

(Bee pollen optional)

1. Cut refrigerated papaya into medium pieces.
2. Pour lime juice over it and add yoghurt on top.
3. You can also add a spoon of bee pollen.
4. Serve chilled.

Delicious!