Chilli Tomato Pesto Recipe

Name: Chilli Tomato Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large red bell pepper; 1 mild red chili pepper; 2 tablespoons pine nuts, toasted; 2 medium tomatoes, peeled, deseeded and roughly chopped; 1/4 - 1/2 teaspoon Tabasco sauce; 1 garlic clove, peeled; 50 g fresh basil leaves, roughly chopped; 8 pieces sun-dried tomatoes packed in oil, chopped; 3 tablespoons sun-dried tomato paste; 6 -½ tablespoons olive oil; 1 -2 ounce pecorino romano cheese or 1 -2 ounce fresh parmesan cheese, grated

Servings: persons

1 large red bell pepper
1 mild red chili pepper
2 tablespoons pine nuts, toasted
2 medium tomatoes, peeled, deseeded and roughly chopped
1/4 - 1/2 teaspoon Tabasco sauce
1 garlic clove, peeled
50 g fresh basil leaves, roughly chopped
8 pieces sun-dried tomatoes packed in oil, chopped
3 tablespoons sun-dried tomato paste
6 -½ tablespoons olive oil
1 -2 ounce pecorino romano cheese or 1 -2 ounce fresh parmesan cheese, grated

1
Grill both the chilli and red pepper under a very hot grilluntil the skin blackens and blisters. Allow to cool for a few minutes.
2
Peel the chilli and pepper and remove the seeds. Roughly chop.
3
With a large pestle and mortar crush the garlic together with the toasted pine nuts.
4
One at a time, add the red pepper, chilli, basil, sundried tomato and tomato paste, squashing together until everything is roughly blended.
5
Stir in the grated Pecorino or Parmesan.
6
Stir in the oil, stirring until everything has become a paste, but still retains a little of it's own identity.
7
Add tabasco to taste.

1585

kcal

Calories

162

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large red bell pepper, 1 mild red chili pepper, 2 tablespoons pine nuts, toasted, 2 medium tomatoes, peeled, deseeded and roughly chopped, and more.

Yes, Chilli Tomato Pesto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chilli Tomato Pesto

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