Hot Chilli Pesto

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Hot Chilli Pesto

Hot Chilli Pesto

This Hot Chilli Pesto is so easy and delicious –  why buy a jar when you can make it this easily?

I honestly never knew how easy this could be to make, until one day I realised that I had lots of red chillies from my garden, and I always keep plenty of Parmigiano in my fridge, one of my favourite cheeses (I bought lots of cheese from Tuscany where I went this summer with my family)  and so I thought I’d make my own Hot Chilli Pesto.

I found out that pecorino cheese is originally from Tuscany. As I love Italian cheese so much that I bought lots  – I have a sealer which helps keep it really fresh for at least a year. Well I hope it will last – as long as my children don’t pinch it all! (I don’t mind of course – if I can’t give to my children, who can I give it too?)

To make this beautiful sauce I like to use pecorino cheese it’s much nicer then Parmigiano in my opinion. You can eat it as it is, if you wish but I prefer to use it for cooking with, as it’s not easy to find where I live. Let’s see how to make the sauce, and I hope you will enjoy it as much as I do.

Lets make it:

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Hot Chilli Pesto
Votes: 1
Rating: 5
You:
Rate this recipe!
Course sauce
Cuisine Italian
Prep Time 20 minutes
Cook Time 45 minutes
Servings
portions
Ingredients
Course sauce
Cuisine Italian
Prep Time 20 minutes
Cook Time 45 minutes
Servings
portions
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a Food processor, add all the ingredients in together and pulse until you get a nice coarse mixture.
  2. On a medium heat in a shallow frying pan, pour the mixture in and fry for at least 5mins.
  3. Once cooled, store in a sterilised jar then top up with enough oil to cover the paste, this way it will keep for longer in your fridge.
Recipe Notes

You don't have to cook the paste if you using it on the same day.

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2 Comments

  1. Anitha Gowda says:

    This goes well with flat breads, for me with chapathi and ghee. It’s lovely with grilled fish or kebabs.

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