Teresa's Recipes
Spicy Calabrian Pesto
Experience the bold flavors of Southern Italy with this Spicy Calabrian Pesto. Bursting with the vibrant taste of sun-dried tomatoes, the fiery kick of Calabrian chili peppers, and the freshness of basil, this pesto is a delightful twist on the traditional version. Perfect as a dip, a pasta sauce, or a topping for grilled meats and vegetables, this pesto not only tantalizes your taste buds but also adds a pop of color to your dishes. Historically, Calabrian cuisine is known for its robust flavors, influenced by the region's spicy peppers and sun-dried ingredients. Let this pesto transport you to the sun-soaked landscapes of Calabria with every bite.
Ingredients
- 1 cup, packed Sun-dried tomatoes
- 2-4 (adjust for spice level) Calabrian chili peppers
- 2 cloves, peeled Garlic
- 1 cup, packed Fresh basil leaves
- 1/4 cup, toasted Pine nuts
- 1/2 cup, grated Parmesan cheese
- 1/2 cup Extra virgin olive oil
- to taste Salt
- to taste Black pepper
Dietary Notes
- Servings: 6
- Dish Type: Condiment
- Prep Time: 10 minutes
- Calories: 180
- Fat: 16g
- Carbs: 5g
- Protein: 6g
- Sodium: 250mg
- Sugar: 2g
Instructions
- In a food processor, combine the sun-dried tomatoes, Calabrian chili peppers, garlic, basil leaves, pine nuts, and Parmesan cheese.
- Pulse until the ingredients are finely chopped, scraping down the sides as necessary.
- While the food processor is running, slowly drizzle in the olive oil until the pesto reaches a smooth and creamy consistency.
- Season with salt and black pepper to taste, blending briefly to combine.
- Transfer the pesto to a jar or airtight container and refrigerate until ready to use. The flavors will deepen as it sits.
- Serve the Spicy Calabrian Pesto as a spread on crusty bread, toss it with your favorite pasta, or use it as a flavorful sauce for grilled meats or roasted vegetables.
Tips
- For a nut-free version, you can omit the pine nuts or substitute with sunflower seeds.
- This pesto can be stored in the refrigerator for up to a week or frozen for up to three months. Just make sure to leave some space in the jar as it may expand when frozen.
- Experiment with different herbs like parsley or arugula for a unique twist.