My husband and I love sauces, spreads and things with a kick. Now that it’s basil season that means lots of pesto. Pesto chicken paninis, pasta, sandwiches, salad dressings…you get my drift. We love pesto!! When we were up north over the fourth of July I saw a recipe for a spicy pesto that caught my eye. We made it last week and I can’t wait to make it again this week. It was AMAZING. I know I say that a lot but this truly was to die for. We ate it everyday until it was gone. Day one was grilled chicken with the pesto on top, day two paninis with pesto, day three grilled chicken club sandwiches with pesto. I even found myself sneaking in the kitchen to dip pretzels in it during the day. If you like a little spice you will love this recipe (I think I may even try a little jalapeno in it next time too to kick it up another notch). They said you can store it in your refrigerator for up to three weeks but believe me it will be long gone before you have to worry about the expiration date. I can’t wait to try it on pasta and grilled fish!!
Basil Pepper Pesto
Adapted from David Rocco’s Pesto Sauce in People Magazine
- 2 cups lightly packed fresh basil leaves, washed and dried
- 1 cup hot peppers (the original recipe calls for Serrano, I used salsa hot peppers from my garden but a mix would work as well. Now if you don’t like a big kick go with a pepper with less heat like a banana)
- 3-4 garlic cloves
- 1 cup sun-dried tomatoes (not oil packed)
- 1 cup extra virgin olive oil
- Place the first four ingredients in a food processor fitted with steel blade. Process until well combined (but not pureed). If you don’t have a food processor you could also chop these ingredients on a cutting board and lace in a bowl
- Place mixture in a jar or storable container and pour in olive oil and stir.