Spicy Basil Pesto
User Reviews
3.9
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Prep Time
10 mins
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Total Time
10 mins
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Servings
1 cup
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Calories
78 kcal
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Course
Condiments
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Cuisine
Italian
Spicy Basil Pesto
Description
The Spicy Basil Pesto recipe starts with mincing fresh garlic and Serrano pepper together in a food processor, which infuses the sauce with a sharp yet spicy base. Pine nuts and grated Parmesan cheese are then blended in, contributing a creamy texture and umami depth. Fresh basil leaves and lemon juice are pulsed next, preserving the herb's freshness and adding acidity to balance heat. Olive oil is drizzled in during processing to create a loose sauce with an optional chunky or smooth texture based on preference. Salt and freshly cracked black pepper are added to taste.
This pesto is distinct for its spicy edge thanks to the Serrano pepper and a bright lemon finish. It acts as a flavorful spread or sauce, pairing well with pasta, grilled meats, or vegetables. The recipe is designed for small quantities but can be scaled as needed. Storage is in an airtight container in the refrigerator for up to 10 days.
Using a food processor ensures even chopping and emulsification, allowing control over the pesto’s consistency. Seeds from the Serrano pepper are included to retain heat intensity.
Ingredients
- 1 clove garlic peeled
- 1 Serrano pepper
- 1/4 cup pine nuts
- 2 Tbsp Parmesan Cheese grated
- basil about 2 packed cups, a couple of good fistfuls of fresh leaves
- 1 Tbsp lemon juice
- olive oil start with 1/2 cup, add more as needed to make a loose sauce
- salt fresh cracked, to taste
- black pepper fresh cracked, to taste
Instructions
- Drop the garlic clove into a food processor while it is running, and run the machine until the garlic is finely minced.
- Trim the stem off the hot pepper and slice it in chunks. Add it to the machine, seeds and all, while it is running, and wait until it is finely minced.
- Next add the pine nuts and Parmesan cheese and process until everything is smooth. Add the basil and lemon juice and pulse, scraping down the sides of the machine a few times, until the basil has broken down. Drizzle in the olive oil while processing. Process until the pesto is as smooth as you like. It can be chunky or smooth, it's your choice.
- Season to taste with salt and pepper, and add more olive oil if you want a looser pesto.
- Store in the refrigerator in an airtight container, and use within 10 days.
Notes
- This recipe yields a small batch; increase ingredients proportionally for larger amounts.
- A mini food processor works well for small batches, while a full-size machine suits bigger quantities.
- Including the Serrano pepper seeds maintains the intended spicy heat in the pesto.
- Store pesto in an airtight container in the refrigerator and consume within 10 days for best freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1cup
Amount Per Serving
Calories 78 kcal
% Daily Value*
| Serving | 1Tbsp | |
| Calories | 78kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 1mg | 0% |
| Sodium | 11mg | 0% |
| Potassium | 26mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 0.1g | 0% |
| Vitamin A | 168IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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