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Home > Meal Type > Spices and Sauces > Red Chilli Pesto

Red Chilli Pesto

Updated: Dec 21st 2018 โ€ข Published: Aug 13th 2015 โ€ข 6 Comments

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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.

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 ๐Ÿ˜‰

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 ๐Ÿ˜‰

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
Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)

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.
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.

 

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Filed Under: All Recipes, Spices and Sauces

Reader Interactions

Comments

  1. Smitha says

    Feb 13th 2017 at 8:56 am

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

    Reply
    • Claire McEwen says

      Feb 13th 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 ๐Ÿ˜€

      Reply
  2. thegoon59 says

    Mar 15th 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 ๐Ÿ™‚

    Reply
    • Claire McEwen says

      Mar 15th 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 ๐Ÿ™‚

      Reply
  3. [email protected] says

    Aug 13th 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

      Aug 13th 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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Hi, I’m Claire,

Claire | Sprinkles and Sprouts

I believe cooking for those you love should be stress free and simple.

Here on Sprinkles and Sprouts you will find delicious meals all made with easy to find grocery store ingredients. Family friendly mains, sensational sides and delicious desserts. Plus a great selection of party food and appetizers.

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