Red Chilli Pesto

14 Aug

Red Chilli Pesto

I’m really pleased with this, it tastes lovely and so fresh with a bit of a bite from the garlic and chillies, but without that being overpowering. I imagine it’ll keep for a week or so in the fridge, too.

You need:

  • A jar of sun-dried tomatoes in olive oil
  • Two handfuls of fresh basil
  • Two to three cloves of garlic, minced
  • A red chilli, chopped – with half the seeds removed
  • 25g of pine nuts
  • 100ml of good extra virgin olive oil
  • 30g of freshly grated parmesan
  • A clean, sterilised jar

First things first, let’s sterilise the jar: give it a good wash and rinse really, really well. Pop it in the oven for 20-30 minutes on a low heat, about 140°c/gas mark 1. Leave it to cool and you’re done.

Red Chilli Pesto

The pesto is really simple – put everything bar the parmesan into a food processor (including the oil from the tomatoes) and BLITZ. Stir in the parmesan, pop in the jar and taadaa!

Red Chilli Pesto

Eat with anything you like but I’d recommend stirring it through some linguini, drizzling with a tiny bit of olive oil and heaps and heaps of parmesan. Buon appetito!

Red Chilli Pesto


2 Responses to “Red Chilli Pesto”

  1. carlajuniper November 8, 2014 at 12:08 pm #

    That looks bloody delightful. But what’s with putting the jar in the oven?!


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