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Recipe by Adina Schlass

Calabrian Chili Pesto

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Calabrian Chili Pesto
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Tree nuts
20 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - Low Carb

Serve this chili pesto with pan-seared red snapper, salmon, or any fish of choice. This also works served over seared chicken breast.

Ingredients

Calabrian Chili Pesto

  • 1/2 cup toasted almonds, without peels

  • 1/2 cup toasted pistachio

  • 2 cloves garlic, crushed

  • 2 Tuscanini Calabrian Chilis, seeds removed

  • 1 cup fresh, cleaned basil leaves

  • 1 cup fresh, cleaned parsley

  • 1/2 cup Tuscanini Olive Oil

  • 2 tablespoons Calabrian chili oil

  • Kosher salt

  • freshly ground black pepper

Directions

Prepare the Calabrian Chili Pesto

1.

Start by placing the fresh herbs on a cutting board. Begin chopping them using a chef’s knife.

2.

Add the nuts and continue chopping, set aside.

3.

Remove the seeds from the Calabrian chilies and chop roughly, add crushed garlic.

4.

Combine all ingredients in a mixing bowl, stir in the oil, add salt and pepper to taste.

5.

Refrigerate in an airtight jar.

6.

Before serving, drizzle in a bit of olive oil.

Notes:

For a dairy version, add 1/2 cup of grated parmesan cheese.

About

Sponsored by Tuscanini

Recipe tags

adina schlass calabrian chili pesto thechefswife tuscanini
Calabrian Chili Pesto

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