Estimated reading time: 8 minutes
Table of contents
Red Chilli Pesto
Red Chilli Pesto is one of those must have staples for me. It’s saved me on many a day when I’ve been a bit stuck for lunch, not just for ideas, but also for time. Chilli pesto, like your regular pesto, is such a versatile ingredient or sauce, that it offers many, many possibilities in conjuring up a meal.
You can buy chilli pesto or pesto rosso (without chilli) pretty easily in jars, sitting next to your regular old pesto, but, what do I always say? Yep, nothing beats homemade! You can make it heavy on the cheese, light on the garlic, heavy on the chilli, light on the – you get the idea.
Our chilli pesto here is based on the Italian Pesto Rosso. Rosso means red in Italian, and the colour comes from the tomatoes in the paste. Some people use fresh tomatoes to make their pesto rosso, while others use sundried tomatoes. My preference is definitely for the latter or a mix of the two, as I just love the deep, full on flavour of sundried tomatoes and sundried tomato paste.
How to use Red Chilli Pesto
In so many different ways! And you would use it in exactly the same way that you would use basil pesto.
- Naturally, it’s great with pasta, of whatever shape or form, like our plate of spaghetti above
- It is amazing as a sandwich spread
- You will just love it to flavour omelette or frittata
- It makes a great dip too, next time you need one
And, if you’ve been following me a while, you’ll know that I have a thing for pesto, and make so many different recipes with it. Take a look at the gallery below, this red chilli pesto can be used in every single one of the recipes below, instead of regular basil pesto:
And, it is my favourite sauce to serve Gnudi or Malfatti with. Gnudi or malfatti, as they are also known, are a kind of gnocchi. Gnudi and malfatti are little balls or rolls of spinach and cheese, cooked in boiling water, just like pasta.
Think spinach and ricotta ravioli, but only the filling, with no pasta dough covering it. Click here or on the image below for the post and recipe.
Making Chilli Pesto at Home
It’s a super easy process, takes no more than 10-15 minutes, made in a food chopper. Naturally, it is up to you if you want to use a pestle and mortar, the traditional way, but finely chop the sundried tomatoes first, and cut up the chillies.
If you look at the recipe here, I’ve stuck pretty much to the traditional basil pesto theme with the nuts, cheese and herbs.
So let’s take a look at the ingredients that make up our Chilli Pesto:
This is a red chilli pesto, so for a start, we want red chillies. Want to make a green chilli pesto? Don’t tell any Italians and add some green chillies in the regular pesto recipe!
The type and number of red chillies you use will determine how hot your chilli pesto is, and to some extent, how red it is. As you can see from the image above, I used some birds eye type chillies. These were a Thai variety that we grew last year. I picked all of them in late November, froze some, and these ones have been left in a bowl in my cool utility room since. They’ve kept very well, haven’t they?
I also added some mild red jalapeños, also homegrown, and amazingly, still bearing fruit in our cold-in-the-night conservatory. The jalapeños lend colour and heighten the fruity flavour of the pesto.
If you don’t want a spicy chilli pesto, use mild red chillies, even a red capsicum (bell pepper), if you must, for flavour and colour. Although, in my opinion, if you’re going to make a chilli pesto, make it hot. Why bother, otherwise? Might as well just make pesto rosso. Right?
Nuts in Chilli Pesto
I love pine nuts, I could eat a whole bowl in 5 minutes. And not stop. So I use pine nuts here. You can use almonds if you like, maybe cashew nuts, but go light on the cashews as they are very creamy.
Herbs in Chilli Pesto
Basil’s traditional, flat leaf parsley is a popular alternative. You can use curly parsley too, if you can’t get the flat leaf variety. Sometimes, I even use half a handful of each. Variety being the spice of life and all that.
Tomatoes in Chilli Pesto
As mentioned, I love using sundried tomatoes. When I first made chilli pesto, I used only sundried tomatoes, and it was a super delicious recipe.
However, over the years, I’ve occasionally added a couple of fresh tomatoes to the mix, and have found that they add just that little bit of fresh and light notes to the pesto, making it more superior to the sundried one. So, that’s the recipe I give you here, the way I make it these days.
You could blanch and peel the tomatoes first, if you like, if you’re not a fan of tomato skin bits! It’s only an additional 3-5 minutes of work.
This is how to blanch and peel tomatoes:
- Bring a small saucepan of water to boil.
- With a sharp knife, score an X or a + on one end of your tomato. When the water is boiling, drop the 2 fresh tomatoes in and blanch them for 45 seconds.
- Fish the tomatoes out and drop them into your bowl of cold water. As the tomatoes cool down, the skin will start to curl.
- Just peel the skin off and use the tomatoes.
How long will Homemade Red Chilli Pesto Keep?
In an unsterilised container, I would say, no more than 3 days. In sterilised ones, the pesto will last a minimum of 7 days, covered in a layer of oil.
Sterilising Jars for Pesto
- Turn the oven on to a cool 130˚C/250˚F/Gas Mark ½.
- Wash the jars and lids in hot soapy water.
- Place the jars and lids upside down in the oven and leave them to dry, with the door closed for 15 minutes.
- Leave the jars and lids in there, bring them out only when you are ready to fill. Be careful, as they’ll be hot.
Let get grinding, pounding or chopping, whatever your preference is!
If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! Thank you!
And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood
More Chilli Recipes
Red Chilli Pesto | Pesto Rosso with Chilli
- 2 fresh tomatoes
- 6 sundried tomatoes in oil drained
- 5 chillies of your choice
- 2 medium cloves garlic
- 30 g parmesan
- 30 g pine nuts
- small handful fresh basil leaves
- 125 ml EV olive oil
- 1 Tbsp balsamic vinegar
- pinch of white sugar
- ½ tsp salt
- freshly ground black pepper
- Place everything in a chopper and blitz to your heart’s content.
- Scrape down the sides after a few seconds, and stop when you are happy with the consistency and the smoothness. I like to bite into bits of pine nuts, tomatoes and basil, so leave it semi coarse, but it’s up to you.
- Taste and adjust the seasoning. Be generous with the freshly ground black pepper. Also, it may taste salty to you but it needs to be salty. In fact, the 1/2 tsp of salt is probably not enough if you are going to stir it through pasta. You will have to add more salt when actually using this red chilli pesto in another recipe.
- Store in a sterilised container, covered in a layer of extra virgin olive oil for about 1 week. It will definitely last a week. Use as described above, as you would basil pesto.