Spicy smoky red pesto

Spicy smoky red pesto

Based on 0 ratings
Y

yanturea

Community member

"My favourite recipe for a crucial part of many Italian dishes. The mix of salt, garlic, cheese and chilli results in little need for seasoning after, though I love it with some melted mozzarella. Almost Genovese (more so than many) but with a few liberties, only really the chilli, tomato (widely used in Italy anyway) and the smokiness of the dish. Pretty easy but not exactly a 20 minute job. Enjoy!"

Difficulty

Easy 👌

Preparation

30 min

Baking

30 min

Resting

0 min

Ingredients

2Servings
16⅔ g
basil
13⅓ g
pine nuts (toasted)
16⅔ g
Parmesan cheese (grated)
41⅔ ml
olive oil
2⅔
jarred sun-dried tomatoes
bulb
garlic (smoked)
1 pinches
smoked salt
bhut jolokia chilli

Utensils

ramekin, aluminum foil, frying pan, electric chopper, saucepan

Recipes made to your taste

Get your personalized recipe picks in 10 seconds.

  • Step 1/4

    • bulb garlic (smoked)
    • 1 pinches smoked salt
    • 41⅔ ml olive oil
    • ramekin
    • aluminum foil

    Preheat your oven to 200 degrees celsius (180 degrees for fan assisted). Wrap a bulb of smoked garlic in foil with the top uncovered and place in a small glass container. Pour 40ml of the olive oil and sprinkle a large pinch of smoked salt into the foil. When the oven reaches that temperature leave it in for 30 minutes.

  • Step 2/4

    • 13⅓ g pine nuts (toasted)
    • frying pan

    Meanwhile, with a frying pan, toast the 40 grams of pine nuts on the hob until golden brown and you can smell them.

  • Step 3/4

    • 16⅔ g basil
    • 16⅔ g Parmesan cheese (grated)
    • 2⅔ jarred sun-dried tomatoes
    • bhut jolokia chilli
    • electric chopper

    Add the basil, grated parmesan, toasted pine nuts and sundried tomatoes to an electric chopper and blend. Then add the other two pinches of the smoked salt and the bhut jolokia chilli, though it is recommended that you taste along the way to add whatever chilli volume suits you, though be aware that when the pesto is hot it will be far spicier as the chilli is activated in high temperature. Add some oil from the jar of sundried tomatoes (about 35ml) to the mix, blend one last time and it is done

  • Step 4/4

    • saucepan

    Before serving or using in whichever dish, I would recommend heating the pesto up until hot first, potentially in a saucepan for example, as it tastes better, and especially the spice feels more satisfying.

  • Enjoy your meal!

    Spicy smoky red pesto

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!