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!

Nutriscore Rating: 46/100

Prep Time:10 mins

Cook Time:5 mins

Total Time:15 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

4. Pulse the mixture a few times to break everything down into a coarse paste.

Step 5

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.

Step 6

6. Add the lemon juice, salt, and black pepper to taste. Pulse again to combine thoroughly. Adjust seasoning if needed.

Step 7

7. Transfer the chilli tomato pesto to a clean airtight jar or container. Store in the refrigerator for up to one week.

Step 8

8. Serve as a sauce for pasta, a topping for grilled meats or vegetables, or a spread for toasted bread.

Nutrition Facts

Serving size	(474.0g)

Amount per serving	% Daily Value*
Calories	2367.5

Total Fat 217.3g	0%
Saturated Fat 43.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 62.9mg	0%
Sodium 4470.8mg	0%
Total Carbohydrate 71.6g	0%
Dietary Fiber 19.4g	0%
Total Sugars 36.1g
Protein 52.1g	0%

Vitamin D 0IU	0%
Calcium 1077.2mg	0%
Iron 13.6mg	0%
Potassium 7601.3mg	0%

*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.

Source of Calories

Fat: 79.8%

Protein: 8.5%

Carbs: 11.7%