Made with toasted pecans, sun-dried tomatoes, fresh basil, and a kick of bird’s eye chillies, it’s a bold sauce that clings perfectly to al dente pasta. Topped with mozzarella and a drizzle of basil and lemon dressing, it’s a vibrant, satisfying dish that’s perfect for spice lovers and pesto enthusiasts alike.
Cook
20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Heat a frying pan over medium-high heat. Toast the pecans in the pan for about 2 minutes on each side until fragrant and lightly browned.
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For
3
M
I
3
Sun-dried tomatoes
3
Garlic cloves
2
Bird's eye chillies, deseeded
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Per Serving
Calories
480kcal
Fat
22g
Saturates
4g
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Cook along with all of our recipes
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Made with toasted pecans, sun-dried tomatoes, fresh basil, and a kick of bird’s eye chillies, it’s a bold sauce that clings perfectly to al dente pasta. Topped with mozzarella and a drizzle of basil and lemon dressing, it’s a vibrant, satisfying dish that’s perfect for spice lovers and pesto enthusiasts alike.
Cook
20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Heat a frying pan over medium-high heat. Toast the pecans in the pan for about 2 minutes on each side until fragrant and lightly browned.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
For
3
M
I
3
Sun-dried tomatoes
3
Garlic cloves
2
Bird's eye chillies, deseeded
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Per Serving
Calories
480kcal
Fat
22g
Saturates
4g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
