Fresh homemade basil pesto is great on so many things! It’s so simple to make and tastes far better than any store bought pesto.

Toss with fresh pasta or zucchini noodles. Slather over beef, chicken, fish, or pork. Fresh, homemade basil pesto can be used as an easy marinade for grilled and roast meats. Spread pesto onto crusty bread, or stir pesto into bread dough for wonderful dinner rolls. Mix pesto with mayonnaise or use as is on a sandwich. Create a salad dressing using pesto. The possibilities are endless!

This simple and tasty basil pesto recipe combines fresh basil leaves, roasted pine nuts, garlic, one fresh hot pepper, Parmesan cheese, extra virgin olive oil, and salt and pepper. 

If you can’t find already roasted pine nuts at the store, place pine nuts on a baking sheet & pop them into a 400 degree oven for 5 to 10 minutes. Keep an eye on them since they can go from roasted to burnt very quickly. Don’t skip this part. It really enhances the flavor and tastes far better than plain pine nuts.

Using a food processor or blender, process basil, hot pepper, nuts, garlic, lemon juice, salt and black pepper until almost a smooth paste.

Slowly stream in olive oil (using either a food processor or blender, while the lid is still on). Once everything is combined, stir in parmesan cheese. Taste and adjust salt and pepper as desired.

Spicy Basil Pesto Recipe

Spicy Basil Pesto

Yield: 1 cup
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Fresh homemade basil pesto is great on so many things! Toss it with pasta. Dollop it on a crustini. Use it as a sandwich spread. Instead of tradiational pizza sauce, try pesto for a green pizza treat! Add it to salad dressing, vinaigrettes or creamy dressing can benefit from some pesto. Create a mardinate for chicken by adding in more oil and lemon to thin it a bit. The possibilites are endless.

Ingredients

  • 3 cups fresh basil leaves, rinsed
  • 1 whole hot pepper, jalapeno, serrano or maybe something even hotter works
  • 1/4 cup roasted pine nuts. If you can’t them roasted at the store, place pine nuts on a baking sheet & pop them into a 400 degree oven for 5 to 10 minutes. Keep an eye on them since they can go from roasted to burnt fairly quickly.
  • 2 cloves garlic
  • 1 tsp lemon juice fresh squeezed
  • 3/4 tsp salt
  • 1 tsp pepper, freshly-ground
  • 1/2 cup extra virgin olive oil
  • 1/2 cup parmesan cheese, grated

Instructions

  1. Using a food processor or blender, process basil, hot pepper, nuts, garlic, lemon juice, salt and black pepper until almost a smooth paste. 
  2. Slowly stream in olive oil (using either a food processor or blender, while the lid is still on). 
  3. Once everything is combined, stir in parmesan cheese. 
  4. Taste and adjust salt and pepper as desired.

Notes

Store in an airtight container, using plastic wrap to cover the surface with no air space and place in the refrigerator for up to 5 days.

Pecorino Romano cheese can be used instead of Parmesan cheese.

If using basil pesto recipe for pasta, mix in 3 to 4 tablespoons of the hot pasta water to thin out the sauce.

Recipe Yield: 1 cup
Serving Size: 1 tablespoon

Nutrition Information:
Yield: 16 Serving Size: 1 tablespoon
Amount Per Serving: Calories: 112Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 3mgSodium: 167mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 2g

Nutritional information is provided as a courtesy and is not guaranteed to be accurate. This nutritional information is a result of online calculators and may vary.

If you make this, be sure to share it with all the fans!

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