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Red Chilli Pesto

Name: Red Chilli Pesto
Prep time: 7 min
Cook time: 3 min
Total time: 10 min
Yield: 8 servings
Ingredients: 60 g Raw pecans; 60 ml Olive oil; 50 g Fresh basil leaves, with stems; 40 g Sun-dried tomatoes; 3 Garlic cloves; 1 Medium red chilli; 2 Bird's eye chillies, deseeded; 1 Juice of half a lemon; 1 1/2 tbsp Grated parmesan cheese, or vegan alternative; 1 tsp Lemon zest; 1 tsp Coarse black pepper; 1 tsp Red pepper flakes; to taste Salt

This bold and fiery Red Chilli Pesto is a game-changer! Packed with smoky sun-dried tomatoes, toasty pecans, and vibrant basil, it gets a spicy kick from bird’s eye chillies and red pepper flakes. The lemon zest brightens the richness, while parmesan (or its vegan alternative) adds umami depth. Perfect for tossing with pasta, spreading on toast, or drizzling over roasted veggies.

Prep

7m

Cook

3m

Total

10m

Red Chilli Pesto

This bold and fiery Red Chilli Pesto is a game-changer! Packed with smoky sun-dried tomatoes, toasty pecans, and vibrant basil, it gets a spicy kick from bird’s eye chillies and red pepper flakes. The lemon zest brightens the richness, while parmesan (or its vegan alternative) adds umami depth. Perfect for tossing with pasta, spreading on toast, or drizzling over roasted veggies.

Prep

7m

Cook

3m

Total

10m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Heat a dry frying pan over medium heat and toast the pecans for 2–3 minutes until fragrant. Leave to cool slightly.

For

8

M

I

60

g

Raw pecans

60

ml

Olive oil

50

g

Fresh basil leaves, with stems

Per Serving

Calories

130kcal

Fat

12g

Saturates

2g

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Pairs With

Pasta, gnocchi, roasted vegetables, crispy potatoes, toasties, sandwiches, grilled corn, aubergine, rice bowls, flatbreads, white fish, prawns and BBQ sides.

Drizzle, Dips & Dollops,

Vegan,

Under 600 kcal,

Flavour Bank,

Gluten-Free,

Pasta