Ingredients for Chilli Tomato Pesto
- Red Bell Pepper
- Red Chili Pepper
- 2 tablespoons pine nuts, toasted
- 400g ripe tomatoes
- Tabasco Sauce
- Garlic Clove
- Fresh Basil Leaves
- Sun Dried Tomatoes Packed In Oil
- Sun Dried Tomato Paste
- 6 tablespoons extra virgin olive oil
- Pecorino Romano Cheese
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How to Make Chilli Tomato Pesto
- Roughly chop the tomatoes, chillies (remove seeds for less heat), garlic, and basil leaves.
- In a pestle and mortar (or food processor), combine the chopped tomatoes, chillies, garlic, and basil.
- Add the Parmesan cheese, pine nuts, and olive oil. If using a food processor, pulse until a coarse paste forms. If using a pestle and mortar, grind and mash until you achieve your desired consistency, adding more olive oil as needed for a smoother texture.
- Season generously with salt and freshly ground black pepper to taste.
- Taste and adjust seasoning as needed, adding more chilli for extra heat or more olive oil for a smoother consistency.
- Serve immediately over your favorite pasta, use as a pizza topping, or as a marinade for grilled chicken or fish.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
22g
Fat
22g
Carbs
3g
