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.
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