Chilli Tomato Pesto
Elevate your culinary game with this bold and flavorful Chilli Tomato Pesto, a vibrant twist on the classic Italian favorite. This quick and easy recipe combines the rich, tangy essence of sun-dried tomatoes with the smoky heat of roasted red chili, balanced perfectly by fresh basil, nutty toasted pine nuts, and creamy Parmesan. A splash of lemon juice brightens the blend, while extra virgin olive oil ensures a silky-smooth texture. Ready in just 15 minutes, this versatile pesto is perfect as a pasta sauce, a topping for grilled meats or veggies, or a rustic spread for crusty bread. Whether you prefer a mild kick or a fiery burst of heat, this zesty pesto packs a punch of flavor that’s both satisfying and unforgettable. Perfect for weeknight dinners or entertaining guests, it’ll quickly become a pantry favorite!
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Recipe Information
Ingredients
- 1 cup Sun-dried tomatoes (packed in oil)
- 1 piece Roasted red chili (mild or hot, based on preference)
- 1 cup Fresh basil leaves
- 2 pieces Garlic cloves
- 0.25 cup Pine nuts (toasted)
- 0.33 cup Parmesan cheese (grated)
- 0.33 cup Extra virgin olive oil
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper (freshly ground)
Instructions
1. Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, or until lightly golden and fragrant. Remove from heat and let cool.
2. Drain the sun-dried tomatoes from the oil (but reserve a little of their oil for blending later). Roughly chop the tomatoes and set aside.
3. In a food processor, combine the sun-dried tomatoes, roasted red chili, fresh basil leaves, garlic cloves, toasted pine nuts, and grated Parmesan cheese.
4. Pulse the mixture a few times to break everything down into a coarse paste.
5. With the food processor running, slowly drizzle in the olive oil, including a teaspoon or two of the sun-dried tomato oil, until the pesto reaches your desired consistency.
6. Add the lemon juice, salt, and black pepper to taste. Pulse again to combine thoroughly. Adjust seasoning if needed.
7. Transfer the chilli tomato pesto to a clean airtight jar or container. Store in the refrigerator for up to one week.
8. Serve as a sauce for pasta, a topping for grilled meats or vegetables, or a spread for toasted bread.
Nutrition Facts
Calories |
2368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.3 g | 279% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 4471 mg | 194% | |
| Total Carbohydrate | 71.6 g | 26% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 36.1 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1077 mg | 83% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 7601 mg | 162% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
