CHILLI TOMATO PESTO
Probably not entirely authentic, but it tastes fabulous! I'm a bit of a Luddite and enjoy making this with a pestle and mortar, but do use a food processor if that's more your bag.
Provided by SugaredAlmond
Categories Sauces
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Grill both the chilli and red pepper under a very hot grilluntil the skin blackens and blisters. Allow to cool for a few minutes.
- Peel the chilli and pepper and remove the seeds. Roughly chop.
- With a large pestle and mortar crush the garlic together with the toasted pine nuts.
- One at a time, add the red pepper, chilli, basil, sundried tomato and tomato paste, squashing together until everything is roughly blended.
- Stir in the grated Pecorino or Parmesan.
- Stir in the oil, stirring until everything has become a paste, but still retains a little of it's own identity.
- Add tabasco to taste.
Nutrition Facts : Calories 288.4, Fat 26.3, SaturatedFat 4.4, Cholesterol 7.4, Sodium 205.9, Carbohydrate 11.2, Fiber 3.3, Sugar 5.7, Protein 5.2
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