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.
- 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.
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 😉
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 😉
Confused? Check out my pasta post. All will become clear!
If you love this recipe why not subscribe to my newsletter, then you can have delicious recipes straight into your inbox. What is more as a thank you I will send you my soup ebook for FREE!
Subscribe today 🙂
Signup and get my FREE soup cookbook.
Also find me on:
Let's share the food love and make the world a tastier place 🙂
Get the Recipe
Red Chilli Pesto
- 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)
- ¼ teaspoon dried fennel seeds (optional)
- ½ teaspoon dried chilli flakes (more if you like it super spicy)
- ½ teaspoon honey
- ¼ teaspoon dried thyme
- ½ teaspoon dried basil or 6 fresh basil leaves
- 3 tablespoon parmesan
- 75 ml olive oil (see notes)
- generous pinch of salt
- 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.
Nutrition is per serving