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Pesto is a famous but often underestimated Italian sauce. The best-known version is pesto alla Genovese, which is made from basil, garlic, grated Parmigiano-Reggiano cheese, toasted pine nuts, salt and extra virgin olive oil.

Pesto is commonly used on pasta, of course, but it can also liven up potato and other vegetable dishes. It is also sometimes added to minestrone soup or used as a spread on sandwiches.

Modern twists on the sauce include the addition of sun-dried tomatoes with roasted capsicum, arugula or rocket leaves, mushrooms and black olives. Their are even versions tailored to Asian tastes, which may use lemongrass, cilantro, Asian basil, soy sauce and canola oil.

For this week’s recipe, I have prepared a pesto inspired by Padang’s sambal ijo, or green-chili sambal. I normally serve this with fettuccine and chicken. Enjoy.

Fettuccine with Pesto alla Padang and Chicken

For a milder pesto, use fewer chilies, or add two or three green birds-eye chilies for extra kick. The dominant flavor of the sauce is the green chilies combined with the savory saltiness of the ikan teri Medan (dried anchovies). You can also add regular deep-fried dried sardines for a more robust taste. Serves 4-6.

Ingredients

4 chicken breasts (sliced into 2 or 3 long pieces); salt and black pepper to season ; 3 tablespoons lime juice; 3 tablespoons olive oil or canola oil; 250 grams fettuccine.

For the pesto: 150 grams large chilies; 100 grams shallots, peeled and roughly chopped; 25 grams local basil or kemangi; 3 cloves of garlic; 100 milliliters extra virgin olive oil; 2 tablespoons roasted dried anchovies (ikan teri Medan); 1-2 tablespoons lime juice ; 1 tablespoon olive oil or canola oil; salt to taste (optional).

Directions

1. To roast sardines, heat a frying pan over a low-medium flame and add the fish. Cook without oil for 3-4 minutes, until fish are crunchy.

2. Bring to boil one liter of water. Add green chilies and cook for one and a half minutes, then add basil and cook for 15 seconds. Drain and transfer chilies and basil into ice-cold water. Set aside for 10 minutes then drain.

3. Heat a frying pan. Add 1 tablespoon oil, shallots and garlic. Saute for 3-4 minutes.

4. Transfer cooked shallots and garlic to a blender or food processor. Add chilies, basil and extra virgin olive oil. Process until ingredients are roughly chopped and blended.

5. Transfer mixture into a bowl. Add half of the sardines and lime juice. Check the seasoning and add salt if necessary. Set aside.

6. Bring to boil 1.5 liters of water. Add 1 tablespoon of salt. Prepare chicken by seasoning with salt, black pepper, lime juice and olive oil.

7. Heat griddle pan until hot. Place chicken strips on griddle and cook for 4-5 minutes on each side, depending on the thickness of strips.

8. While waiting for chicken to cook, add pasta to boiling water and cook according to directions on package. Drain pasta, transfer into a large bowl, add pesto and mix well.

9.Divide pasta into 4 or 6 portions. Sprinkle with roasted anchovies for a crunchy texture and add chicken strips on top. Garnish with basil leaves. Serve immediately.