Can Pesto Be Used for Beef Chilli

This chilli pesto is packed with flavour, thanks to a winning combination of fresh chilli, paprika and sun dried tomatoes alongside those classic pesto staples: toasted pine nuts, fresh basil, Parmesan, garlic and olive oil.

It's incredibly easy to make. You'll simply pop everything in the blender and blitz to a coarse, intensely delicious pesto!

It's wonderful to serve as a dip, spread in a toastie, or drizzle over pizza.

Here's the full recipe. How will you enjoy yours?

Ingredients

• 45 g (¼ cup) pine nuts
• 50 g (2½ cups) fresh basil
• 2 cloves (2 ) garlic roughly chopped
• 1 red chilli deseeded and roughly chopped
• 30 g (⅓ cup) Parmesan or vegetarian hard cheese alternative grated
• 75 ml (⅓ cup) olive oil
• 115 g (⅔ cup) sundried tomatoes
• 1-2 tbsp paprika to taste
• pinch salt and pepper

Equipment

• Pestle and mortar or blender

Instructions

Warm a pan over a medium heat and add the pine nuts.

Toast for a couple of minutes until golden. Keep an eye on them and keep shaking/stirring as they can easily burn.

Remove the pine nuts from the pan and allow to cool, then add to the food processor bowl with the chilli, sun dried tomatoes, garlic, cheese and a pinch of salt and pepper.

Add the basil and half the oil.

Blitz until coarsely broken down, then add the remaining oil and paprika.

Blend until you a pesto that is well combined but still with some texture. You can add extra oil to loosen, if you like.

Transfer to a bowl and enjoy. If storing for later, some extra oil on top before you add the lid will help keep it fresh.

Enjoy!

Pointers, tricks and troubleshooting tips for the perfect Chilli pesto

Is Chilli pesto easy to make?

Yes, this is genuinely one of the easiest recipes I've ever made. It's so easy to make a jar of this a few minutes before guests arrive, or if you just fancy an afternoon snack.

There's no cooking involved, only gently toasting some nuts in a pan. So when it comes to blending your pesto, you can choose to season it and blend it to the flavour and consistency you prefer.

It's also super easy to use this Chilli pesto to make other dishes sing – just add a spoonful to some pasta, use it to pack in some flavour to a sandwich or just use it as a dip.

Will I need any special equipment to make Chilli pesto?

You'll only need some standard kitchen equipment to make this Chilli pesto recipe as there isn't really any cooking involved. So all you'll need is the measuring equipment, a frying pan to toast the nuts, some utensils and a blender to blitz your ingredients into pesto. Or, if you prefer to work by hand, you can use a pestle and mortar.

For recipes like pesto, it's better to use a pestle and mortar made of granite or marble as they break down wet ingredients better. They're also more durable and effective for wet or dry ingredients anyway.

If you're unsure, there's always a full list of suggested equipment on the recipe card below. So you can check that you have everything you need before you begin cooking. The list includes links to Amazon products so you can see exactly what type of product I use.

How can I tell if my Parmesan cheese has gone off?

When Parmesan cheese goes bad, it becomes very hard, starts to crack and turns a darker, slightly yellow shade. Cheese also develops a more intense aroma when it spoils. Parmesan already has a smell, but if it smells 'tangy' or acidic, it has most likely gone bad.

Parmesan becomes hard as it loses water content, which is why you should always store it in a sealed container instead of loosely wrapped in the packaging.

As Parmesan begins to spoil, it will develop spots of mould. Many kinds of cheese contain mould, though they're cultivated and produced to ensure that it's safe for consumption. However, the mould that appears on cheese at home isn't suitable for eating as it could contain harmful bacteria.

So if your Parmesan looks a different colour, has cracks and dryness, smells different or has spots of mould, you should discard it immediately and wash anything it has touched.

Is Chilli pesto suitable for vegetarians?

Yes, it's easy to make this Chilli pesto vegetarian by using a hard cheese that doesn't contain rennet.

Rennet is an animal-derived product traditionally used to curdle cheese. While many kinds of cheese use a vegetarian-friendly alternative, Parmesan still often contains rennet. So make sure you check your ingredients labels to make sure your cheese and other pesto ingredients are vegetarian.

Is Chilli pesto suitable for vegans?

This recipe contains Parmesan cheese, so it isn't vegan – but don't worry, you can easily substitute the Parmesan for a vegan version!

There are loads of vegan versions of 'Hard Italian white cheese' available in supermarkets or online. Sheese Grated Hard Style cheese is a popular alternative to Parmesan and it's available online or in many supermarkets in the UK.

Double-check all of your ingredients labels to make sure that they are suitable for vegans. Don't forget to check anything extra that you intend to serve the recipe with.

Is Chilli pesto gluten-free?

Yes! There are no wheat-based products in this Chilli pesto recipe so it's completely gluten-free.

However, it's always good practice to double-check the labels when you're cooking for someone with allergies or intolerances. Gluten is a sneaky ingredient that manages to find its way into the most surprising foods, so stay vigilant!

Don't forget to check the ingredients of anything you're going to serve with your pesto, e.g. make sure your crackers are gluten-free.

Is Chilli pesto keto-friendly?

Yes, this recipe contains no added sugar or carbohydrates so it's pretty keto-friendly. However, tomatoes aren't the best for a keto diet, so don't indulge too much if you want to maintain a state of ketosis.

A ketogenic diet restricts you to less than 20g of carbohydrates per day. This Chilli pesto contains 8g of carbohydrates per serving.

So if you want to feel more relaxed about eating this on a keto diet, you could try swapping the tomato for a few handfuls of kale and spinach – as they're much lower in carbohydrates and sugar.

Is Chilli pesto healthy?

Healthy means something different to everyone. This recipe contains a good amount of nutrients, protein and minerals but it also contains fat, so you could argue a case for either side.

A healthy diet is a varied and balanced diet that works for you, so as long as you're enjoying this pesto alongside lots of vegetables, protein, fibre and the occasional treat, then it's totally fine!

A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.

Is Chilli pesto safe to eat while pregnant?

Yes, Chilli pesto should be completely safe for a pregnant person.

The only point of concern in this recipe is the Parmesan cheese, but I've outlined below why it is considered safe to eat for pregnant people.

Many speciality foods like Parmesan have a PDO (Protected Designation of Origin). This means that the food can't be labelled by a name associated with a specific region or production method. For example, sparkling wine that is produced outside of the Champagne region of France can't be called 'Champagne'.

So in supermarkets, you will often see 'Hard white Italian cheese' or 'Parmesan'. However, only Parmesan-Reggiano is the 'real' Parmesan cheese. Parmesan-Reggiano is always made with raw, unpasteurised milk.

Unpasteurised milk has a higher risk of carrying bacteria like Listeria, which is especially harmful to pregnant people. However, many studies have found that Listeria doesn't survive in Parmesan-Reggiano because it is aged 12 months and has low water content.

So health authorities like the NHS state that Parmesan-Reggiano (and other hard Italian cheeses made using unpasteurised milk) are safe to eat while pregnant.

However, you should always follow the guidelines which you feel most comfortable with, so if you don't feel comfortable using Parmesan cheese made with unpasteurised milk, you could use a non dairy alternative.

When cooking for someone who is pregnant you should take extra care to make sure that all of your ingredients are in good condition and you prepare your meal safely and hygienically.

A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.

What goes well with Chilli pesto?

Chilli pesto is so great because it goes with anything (within reason). You could use it as a dip for vegetable sticks or crackers, or you could add some to a bowl of pasta or even for an extra kick in a lasagne.

This Chilli pesto could also work as a rub for meat – I think lamb would work especially well with these flavours. So why don't you try using this pesto in place of the herb rub in my Herby lamb recipe?

Where can I buy pine nuts?

Pine nuts are really popular worldwide and they're often used in Mediterranean, Central Asian/Middle Eastern, European and Chinese cooking. So you should be able to find pine nuts in most supermarkets.

Pine nuts are usually kept with the other nuts and seeds in the baking aisle, or occasionally with fresh fruit.

Depending on where you buy them, sometimes they're quite expensive, so they tend to come in small packets. So keep that in mind when you're trying to find them on the shelf.

You can also find pine nuts on Amazon if you can't find them in-store.

I can't find pine nuts / they're too expensive.

If you can't find pine nuts, then other nuts can work really well in this Chilli pesto recipe. For other pesto recipes, I've used toasted almonds, cashews and walnuts.

Each brings a different flavour and texture, so it's completely up to you what alternative you use. Even pre-ground almonds will work in a pinch.

Some nuts like tiger nuts or Brazil nuts aren't suitable for making into pesto as they're too soft, so keep that in mind or you'll end up with a mushy paste.

How should I store Chilli pesto?

The best way to store your Chilli pesto is to keep it in the fridge. You can also freeze it if you want it to last longer, but the texture won't be as nice as it is when it's freshly made. There are instructions on how to store this Chilli pesto in the fridge or freezer below.

How long will Chilli pesto keep?

If you keep your Chilli pesto in the fridge, it should keep for up to 1 week before the quality starts to deteriorate. To help make sure your pesto stays as fresh as possible, make sure that you store it in an airtight container.

I also find it helps to pour a thin layer of olive oil over the top of the pesto to help keep the top from developing a skin.

You can also freeze your pesto to make it last even longer (see below).

Can I leave Chilli pesto out on the counter?

No, this pesto contains Parmesan cheese, so it needs to be kept in the fridge so the cheese doesn't spoil.

Can I make Chilli pesto ahead?

Yes, this Chilli pesto recipe is perfect for making ahead in a big batch so you can eat it throughout the week. It will keep for up to a week in the fridge as long as you keep it in an airtight container.

Can I keep Chilli pesto in the refrigerator?

Yes, the best place to store your Chilli pesto is in the refrigerator. Make sure you keep it in an airtight container to help it stay fresh for longer. If you store your pesto in an airtight container, it should keep for up to a week in the refrigerator.

Can I freeze Chilli pesto?

Chilli pesto should freeze well, though I haven't tried freezing this specific pesto recipe the process will be the same as freezing pesto in general. Most pesto recipes state that pesto will keep for anywhere between 6 months to a year in the freezer!

However, once you defrost pesto the texture might be softer and the colour will probably be more dull. So if you're making it for an event, it's best to make it fresh or a couple of days before you plan to serve it.

What is the best way to defrost Chilli pesto?

The best way to defrost pesto is to transfer it from the freezer to the fridge and leave it to defrost overnight, or for at least 8 hours before you plan to serve it.

You shouldn't let your pesto defrost on the counter as it contains Parmesan cheese, which can spoil when it's kept out of the fridge.

As I said, when pesto defrosts it can have a softer texture and the colour might be less vibrant. So if you're making this for a party, it's better to make it fresh. Luckily this is a super quick recipe to whip up, so don't worry if you're short on time!

Can I make these Chilli pesto in a different quantity?

Yes, if you want to make more or less Chilli pesto then it's super easy to change the recipe size! There's no cooking involved in this recipe, so you don't need to worry about the cooking time changing either!

Just scroll down to the recipe card below. At the top you'll see the serving size (10 servings). To change this to the amount of Chilli pesto you want to make just click on the number 10 and a little slider will pop up. Then you can move the slider up or down to get the amount you want to make.

All the ingredient quantities will update automatically for you so that everything is in the right ratios.

Can I make Chilli pesto in a stand mixer such as a KitchenAid or Kenwood Mixer?

No, a stand mixer wouldn't be powerful enough to break up the pine nuts and other ingredients for your Chilli pesto. So it's best to use a pestle and mortar or a power blender/ food processor for this one!

Can I make Chilli pesto with a food processor?

Yes, a food processor would be ideal for making Chilli pesto, as you need something with sharp blades to break down the ingredients into the right consistency.

Just take care not to over blitz the ingredients. You still want the pesto to have some texture, otherwise you'll just have a paste!

How can I make sure my Chilli pesto turns out perfectly?

This recipe is super simple. All you have to do is get the blending right and make sure that you don't burn the pine nuts.

When you're toasting your pine nuts, make sure you add them to a pan on a medium to low heat. Don't leave them unattended while they're in the pan so they don't accidentally burn. Remember to mix them or give the pan a good shake so they get an even toasting on every side.

To make sure you get the best consistency when blending, I find it's best to use a blender or food processor that you can manually control. This will let you blitz the ingredients for a second and stop quickly so you can test the consistency of the pesto.

Try blending everything for 5 seconds and then taste it, repeat until you have the consistency you want.

Why did my Chilli pesto turn out wet/loose?

If your Chilli pesto has turned out too wet then it sounds like you've added too much oil. This recipe calls for 75ml of olive oil, so it's really important that you use that exact amount so you get the right consistency.

This is why I always advise that you measure out all of your ingredients before you begin cooking, to avoid any mistakes with measurements or forgetting ingredients.

Why did my Chilli pesto turn out very lumpy?

If your pesto has turned out really lumpy it's probably just not mixed enough. Luckily this is easy enough to fix - just blend it a bit more!

Keep giving the pesto 2-4 second blitzes in a food processor or blender until you have the consistency you require. It may be that you can't break it down it as much as you like in a pestle and mortar, so if you're using a pestle and mortar try switching to a food processor/ power blender.

How can I add/change the flavours in these Chilli pesto?

If you want to change the flavours in this Chilli pesto, you could try swapping the chillies for green chillies and the tomatoes for green veg. This would make a green pesto which is just as spicy and aromatic as this Chilli pesto recipe.

I used basil as the main herb in this recipe, but you could also swap it for any other green herb you prefer. Rosemary or sage would work well but you'll need to make sure you blend them before using them, as they're more fibrous than basil. You could also try combining herbs for extra flavour.

There's a popular sauce called Levantine sauce called Zhoug, made using a blend of green herbs, so you could take inspiration from there and mix rosemary, coriander and basil together.

Print this chilli pesto recipe

Chilli Pesto

This chilli pesto is packed with flavour, thanks to a winning combination of fresh chilli, paprika and sun dried tomatoes alongside those classic pesto staples: toasted pine nuts, fresh basil, Parmesan, garlic and olive oil.

Prep Time 10 mins

Cook Time 2 mins

Total Time 12 mins

Course: dips and condiments

Cuisine: Italian

Diet: Vegetarian

Servings: 10 servings

• 45 g (¼ cup) pine nuts
• 50 g (2½ cups) fresh basil
• 2 cloves (2 ) garlic roughly chopped
• 1 red chilli deseeded and roughly chopped
• 30 g (⅓ cup) Parmesan or vegetarian hard cheese alternative grated
• 75 ml (⅓ cup) olive oil
• 115 g (⅔ cup) sundried tomatoes
• 1-2 tbsp paprika to taste
• pinch salt and pepper

• Pestle and mortar or blender

• Warm a pan over a medium heat and add the pine nuts. Toast for a couple of minutes until golden. Keep an eye on them and keep shaking/stirring as they can easily burn.

• Remove the pine nuts from the pan and allow to cool, then add to the food processor bowl with the chilli, sun dried tomatoes, garlic, cheese, basil, half the oil and a pinch of salt and pepper.

• Blitz until coarsely broken down, then add the remaining oil and paprika.

• Blend until you a pesto that is well combined but still with some texture. You can add extra oil to loosen, if you like.

• Transfer to a bowl and enjoy. If storing for later, some extra oil on top before you add the lid will help keep it fresh.

Calories: 144 kcal | Carbohydrates: 8 g | Protein: 4 g | Fat: 12 g | Saturated Fat: 2 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 7 g | Cholesterol: 2 mg | Sodium: 78 mg | Potassium: 471 mg | Fiber: 2 g | Sugar: 5 g | Vitamin A: 777 IU | Vitamin C: 12 mg | Calcium: 61 mg | Iron: 2 mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

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Source: https://www.amummytoo.co.uk/chilli-pesto/

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