Homemade chili pesto is a simple way to elevate everyday meals with a burst of spice and freshness. It’s packed with spices, pecans, coriander and lime. Therefore it’s not a common pesto but it’s the perfect twist on a classic dish. It’s ideal for spreading, stirring into your favourite pasta or adding a fiery kick to your dinners. I loved it and I hope you will too.
What sauces or pesto do you enjoy adding to your meals? Let me know in the comments below and please don’t forget to like, comment and subscribe.
Equipment
- Sharp knife
- Chopping board
- Pestle and Mortar
Ingredients
- Pecans x 80g
- Coriander x 1 handful
- Rocket x 1 handful
- Lime x 1 juice
- Mild or hot chili powder x 1 tsp
- Ground ginger x 1 tsp
- Smoked paprika x 1 tsp
- Ground sweet cinnamon x 1 tsp
- Olive oil x enough to make pesto
- Salt and pepper to taste
Method
- Put the pecans, coriander, rocket, mild or hot chili powder, ground ginger, ground sweet cinnamon and smoked paprika into the mortar.
- Slice the lime in half and squeeze the juice into the mortar.
- Add a little olive oil and mash with the pestle.
- Keep adding a little bit of olive oil until it’s at a think and smooth ish consistency.
- Or at a consistency you like.
- Add salt and pepper to taste and mix into the pesto.
- Grate and stir in cheese at this point.
- Then serve and enjoy.
Chili Pesto was a delicious condiment that I have enjoyed with a variety of different dishes. It’s easy to make but slightly more time consuming than if you make it in a blender. Although the efforts are worth the results. Plus the ingredients are freezable so you could make a big batch and freeze it for another occasion. It made a yummy pesto with pasta but I have also enjoyed it on meat and fish too. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 