This red chilli pesto with almonds, roasted tomatoes and bell pepper is spicy, tangy and sweet. You can add flavor to anything from pasta and pizza to soups and salads using this easy red pepper pesto sauce!
Spread out garlic cloves (with skin), cherry tomatoes and red bell pepper on a baking tray. Spray olive oil/cooking spray. Roast in the oven for 30 minutes.
Remove the tray from the oven. Cover the bell pepper with a glass bowl for 10 minutes.
Squeeze out the toasted garlic from the skin. Add them to roasted tomatoes, toasted almonds, bird’s eye chillies, parmesan and salt in a food processor or blender jar.
Open and peel bell pepper and remove the seeds. Add it to the rest of the ingredients in the processor.
Pulse the ingredients until everything is finely chopped.
Add basil leaves and lemon juice. Blend again. While the processor is running, slowly drizzle in the olive oil. Scrape down the sides if required and puree until you get the desired smoothness.
Add a few tablespoons of water if the pesto is too thick. (note 2)
Serve with pasta, drizzle on salads or use as a spread for your sandwiches and wraps.
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Notes
Spice level: This chili pesto recipe is moderately spicy. If you would like more heat, add an extra chilli. If you want to avoid heat entirely, use larger red chillies that are less spicy.
Cooking pasta: This recipe makes about 1½ cups of pesto. For 4 servings of pasta, add all of it to 250 - 300 grams (8 - 10 oz) of pasta.
Reserve the pasta water and add a few spoons to the pesto to thin it down. The starch in the water adds to the creamy texture.