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Tomato and chilli pesto

Published: 30 Nov 09
Updated: 20 Nov 24

This spicy tomato pesto recipe, alongside our Roast tomato and black olive pasta sauce, makes a brilliant gift for any pasta lover. Easy to whizz up if you’re stuck for ideas.

Easy
December 2009

Test kitchen approved

for lots of people
Ready in 10 minutes

This spicy tomato pesto recipe, alongside our Roast tomato and black olive pasta sauce, makes a brilliant gift for any pasta lover. Easy to whizz up if you’re stuck for ideas.

Nutrition: per serving

Calories: 466 kcals
Fat: 43.9g (4.8g saturated)
Protein: 2.6g
Carbohydrates: 0.7g (0.5g sugar)
Salt: 0.1g

Per 100g:

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Ingredients

260g jar semi-dried tomatoes in oil
1 red chilli, deseeded and roughly chopped
25g pine nuts
2 plump garlic cloves, crushed
Handful fresh flatleaf parsley leaves
125ml extra-virgin olive oil, plus extra for storing
20g Parmesan, finely grated

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Method

Put the tomatoes, chilli, pine nuts, garlic, parsley and oil into a food processor and blend to a paste. Season well and transfer to a bowl.
Stir in the Parmesan. Put into a sterilised jar or jars (see tip), then top with a film of olive oil.

Recipe from December 2009 Issue

Nutrition

Per 100g:

Nutrition: per serving

Calories: 466 kcals
Fat: 43.9g (4.8g saturated)
Protein: 2.6g
Carbohydrates: 0.7g (0.5g sugar)
Salt: 0.1g

delicious. tips

Store in the fridge for up to 2 weeks. Once open, use within 2 days.
To sterilise jars (plus the lids, if you’re using them), otherwise this recipe will go mouldy, wash jars thoroughly in warm, clean, soapy water, rinse and drain upside down on kitchen towel. Place on a baking tray in a preheated oven at 140°C/fan120°C/gas 1 for 15-20 minutes.