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    Home > Meal Type > Spices and Sauces

    Red Chilli Pesto

    Updated: Dec 21st 2018 β€’ Published: Aug 13th 2015 β€’ 6 Comments

    Jump to Recipe SaveSaved!

    A rich, spicy and delicious chilli pesto recipe. This is easy to mix up and can be used in so many ways. Yesterday I served it with pasta but I have a lovely list of ways you can use this pesto.

    Red Chilli Pesto. A fiery sweet pesto that is perfect for pasta, dips, grilled meats and so so much more.

    • Stir a spoonful through some sour cream to make a creamy spicy dip.
    • Mix with ricotta and stuff chicken thighs with it.
    • Use as a sauce for pizza.
    • Stir into mayonnaise and mix with some cooked chicken for a great filling for a wrap or sandwich.
    • Add a spoonful to the top of a cod fillet, sprinkle with cheese and breadcrumbs and bake until cooked and crispy.

    Red Chilli Pesto. A fiery sweet pesto that is perfect for pasta, dips, grilled meats and so so much more.

    So many yummy ways to use this chilli pesto.....straight into your mouth with a spoon, isn't one of them, but be my guest, I won't judge, as I have been there too, just be warned that this packs a punch πŸ˜‰

    Red Chilli Pesto Pasta with Mascarpone. A quick, spicy and delicious vegetarian pasta dish. This is perfect for feeding a crowd or for a quiet night in.

    Use your pesto with pasta. Click here to get the recipe for this rich, spicy and delicious vegetarian pasta dish.

    You can also read why I have crowned myself the pasta queen. I am off now to make a crown .....playschool style πŸ˜‰

    Confused? Check out my pasta post. All will become clear!

     


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    Print Recipe
    4.63 from 8 votes

    Red Chilli Pesto

    Red Chilli Pesto. A fiery sweet pesto that is perfect for pasta, dips, grilled meats and so so much more.
    Prep Time5 mins
    Total Time5 mins
    Author: Claire | Sprinkle and Sprouts
    For more great recipes follow me on PinterestFollow @sprinklessprout
    Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)
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    Ingredients

    • 1 clove of garlic
    • 3 red chillies (see notes)
    • 4 roasted red capsicums
    • 6 small sun-dried tomatoes (the softer ones found in jars of oil)
    • 1 tablespoon almonds (the blanched kind)
    • ΒΌ teaspoon dried fennel seeds (optional)
    • Β½ teaspoon dried chilli flakes (more if you like it super spicy)
    • Β½ teaspoon honey
    • ΒΌ teaspoon dried thyme
    • Β½ teaspoon dried basil or 6 fresh basil leaves
    • 3 tablespoon parmesan
    • 75 ml olive oil (see notes)
    • generous pinch of salt

    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

    1. 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.
    2. I like to use the oil from the capsicum and tomato jars.
    Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

    Red Chilli Pesto. A fiery sweet pesto that is perfect for pasta, dips, grilled meats and so so much more.

     

    « Roasted Cauliflower with Rosemary and Red Onions
    Red Chilli Pesto Pasta with Mascarpone »

    Reader Interactions

    Comments

    1. Smitha says

      February 13, 2017 at 8:56 am

      When you say red chilli - are these dried ones or fresh?
      Thank you.

      Reply
      • Claire McEwen says

        February 13, 2017 at 1:13 pm

        Hi,

        They are fresh chillies. I use the long fresh red chillies that you can buy in the grocery store near the herbs.

        Hope that helps πŸ˜€

        Reply
    2. thegoon59 says

      March 15, 2016 at 9:13 am

      5 stars
      This looks really good. Have you tried chilli pesto by Sacla? I want to make that sauce but can't seem to find a recipe anywhere. This seems like the closest recipe to it. I'll try making this next time im having pasta. Thanks again πŸ™‚

      Reply
      • Claire McEwen says

        March 15, 2016 at 11:18 am

        I love the chilli pesto from Sacla, that is the exact taste I was trying to recreate with this recipe. I hope you love it. Please let me know πŸ™‚

        Reply
    3. [email protected] says

      August 13, 2015 at 5:33 am

      5 stars
      This. Is. Genius. One question. How large are the sundried tomatoes you used? In a jar with olive oil or those properly dried ones that aren't as wet? Roughly how many cups chopped do you think? Reason I ask is because I have TWO jars of sundried tomatoes I want to use up and THIS IS GENIUS!!

      Reply
      • Claire McEwen says

        August 13, 2015 at 7:27 am

        Hehe, the reason I made this whole pesto was due to a pantry clear out.
        The sun-dried tomatoes I used were the softer ones that come packed in oil. I would say it was roughly 1/4 of a cup. I will update the recipe, thanks for asking.
        Genius? Coming from you this is super high praise.

        Reply

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