RED CHILI PESTO

Red Chilli Pesto

Red Chilli Pesto. A fiery sweet pesto that is perfect for pasta, dips, grilled meats and so so much more.

Prep Time 5 minutes

Total Time 5 minutes

Author Claire | Sprinkles and Sprouts

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

1 Peel the garlic and then roughly chop it along with the chillies, roasted capsicums, and sun-dried tomatoes.

2 Add them to a food processor along with the almonds and fennel seeds (If using).

3 Whizz until everything is chopped up.

4 Add the chilli flakes, honey, thyme, basil, parmesan and about half of the olive oil.

5 Process until everything is well combined.

6 Gradually pour in the remaining oil until you have a thick pesto.

7 Depending on the brand of your tomatoes and capsicums you may need to add a little extra oil.

8 Season well with salt and store in the fridge in a sterilised airtight jar.

9 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.

Recipe 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.