Spicy Basil Pesto
Basil steeped in hot water and then shocked in ice to keep its bright green color. Then blended with grated Parmigiano-Reggiano and Pecorino Romano, chili peppers, pine nuts, and extra virgin olive oil.
Servings 8
Calories: 173.21kcal
Ingredients
- 2 cups basil leaves
- ½ teaspoon red pepper chili flakes
- 2 garlic gloves
- ¼ cup pine nuts
- ½ cup grated Italian cheese blend
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup extra virgin olive oil
Equipment
- Medium Saucepan
- Medium Bowl
- Blender or Food Processor
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Steep Basil: Bring 3 cups of water to a boil in a medium saucepan on high heat.
- Prepare an Ice bath with ice and water in a medium bowl when the water is boiling.
- Boil basil for 15 seconds. Then immediately remove with a strainer and add to the ice bath.
- Shock the Basil: Let the basil sit in icy cold water for 15 seconds to stop cooking. Then remove and squeeze out the excess water with your hands.
- Blend the Basil: Add basil to the food processor with pepper chili flakes, garlic, pine nuts, grated Italian cheese blend, salt, and pepper. Then slowly blend with the olive oil by drizzling it in. Scrap the sides occasionally to incorporate the mixture properly.
Video
Notes
Serving Size - 2 tablespoons spicy basil pesto
Yields - 1 cup
Storage - Will store for up to a week in an air-tight glass container.
Nutrition
Calories: 173.21kcal | Carbohydrates: 1.31g | Protein: 2.6g | Fat: 18.19g | Saturated Fat: 2.35g | Cholesterol: 1.4mg | Sodium: 161.42mg | Fiber: 0.34g | Sugar: 0.19g
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