Red Chilli Pesto
Red Chilli Pesto. A fiery sweet pesto that is perfect for pasta, dips, grilled meats and so so much more.
Claire | Sprinkle and Sprouts
For more great recipes follow me on Pinterest
Need Metric Measurements?
Use the options below to toggle between cups and grams (if relevant)
Prevent your screen from going dark
roasted red capsicums
small sun-dried tomatoes
(the softer ones found in jars of oil)
(the blanched kind)
dried fennel seeds
dried chilli flakes
(more if you like it super spicy)
or 6 fresh basil leaves
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.
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?
Recipe from Claire at Sprinkles and Sprouts xx