Red Chilli Pesto

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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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Print Recipe

4.58 from 7 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 | Sprinkles and Sprouts

For more great recipes follow me on PinterestFollow @sprinklessprout

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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 tbsp almonds (the blanched kind)
• 1/4 tsp dried fennel seeds (optional)
• 1/2 tsp dried chilli flakes (more if you like it super spicy)
• 1/2 tsp honey
• 1/4 tsp dried thyme
• 1/2 tsp dried basil or 6 fresh basil leaves
• 3 tbsp 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.

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