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!
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Red Chilli Pesto
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)
- 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
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.
Smitha says
When you say red chilli - are these dried ones or fresh?
Thank you.
Claire McEwen says
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 😀
thegoon59 says
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 🙂
Claire McEwen says
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 🙂
[email protected] says
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!!
Claire McEwen says
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.