Red Chilli Pesto
User Reviews
4.3
22 reviews
Good
-
Prep Time
5 mins
-
Total Time
5 mins
-
Course
Others
Red Chilli Pesto
Report
Red Chilli Pesto. A fiery sweet pesto that is perfect for pasta, dips, grilled meats and so so much more.
Share:
Ingredients
- 1 clove garlic
- 3 red chilies (see notes)
- 4 roasted red bell peppers
- 6 sun-dried tomatoes the softer ones found in jars of oil, small
- 1 tablespoon almonds (the blanched kind)
- ¼ teaspoon fennel seeds optional, dried
- ½ teaspoon dried chili flakes more if you like it super spicy
- ½ teaspoon honey
- ¼ teaspoon thyme dried
- ½ teaspoon basil or 6 fresh basil leaves, dried
- 3 tablespoon parmesan
- 75 ml olive oil (see notes)
- salt generous pinch
Instructions
- Peel the garlic and then roughly chop it along with the chillies, roasted capsicums, and sun-dried tomatoes.
- Add them to a food processor along with the almonds and fennel seeds (If using).
- Whizz until everything is chopped up.
- Add the chilli flakes, honey, thyme, basil, parmesan and about half of the olive oil.
- Process until everything is well combined.
- Gradually pour in the remaining oil until you have a thick pesto.
- Depending on the brand of your tomatoes and capsicums you may need to add a little extra oil.
- Season well with salt and store in the fridge in a sterilised airtight jar.
- Use within 2 weeks. Once the jar has been opened ensure the top of the sauce has a layer of oil over it. This will keep the pesto fresh.
Notes
- I use the long medium heat red chilli, so I don't remove the seeds. But if your chillies are extra spicy you can deseed them if you wish.
- I like to use the oil from the capsicum and tomato jars.
Genuine Reviews
User Reviews
Overall Rating
4.3
22 reviews
Good
Other Recipes
You'll Also Love
