Last Updated on 9 March, 2026 by Elby | The Tasteful Pantry
My Chilli Basil Pesto has the traditional vibrant flavours of basil, parmesan and pine nuts, while getting a warm kick from fresh chilli. The classic Italian sauce with a chilli twist is perfect for everything from pasta to grilled veggies, a simple dip for crusty bread or even a spread for a cheese platter. Try it with Crispy Spiced Tortilla Chips. It’s also great as a super quick, easy and healthy midweek dinner tossed with zoodles (zucchini noodles).
Making Pesto: Simple and Satisfying
- Toast the Nuts: Toast the pine nuts in a dry pan over medium heat until golden and fragrant. Be careful not to burn them – don’t be tempted to walk away and work on something else… it only takes a few seconds to go from perfect to bin worthy ?
- Blend It All: Let the pine nuts cool slightly before combining all ingredients in a food processor and pulsing until the mixture start blends.
- Add extra Oil: Depending on what you are using it for, you might like your pesto smooth or slightly chunky, thick or runny, it’s up to you! So, add a little extra oil a bit at a time, until you reach your desired consistency.
- Season & Finish: Taste the pesto and add extra lemon juice, salt, pepper or chilli depending on your taste. Blend again briefly, and taste… again.
How to Use Your Chilli Basil Pesto
This versatile pesto is a game-changer in the kitchen:
- Toss with Pasta: Coat freshly cooked spaghetti or penne for a quick, flavour-packed meal. Add grilled chicken or prawns for extra protein or mushrooms for extra body in a vegetarian version.
- A Spread for Lunches: Switch up condiments. Spread a layer of pesto on your sandwich, wrap, or burger.
- Top Your Pizza: Drizzle or spoon over a pizza for an extra herby kick. Not only is it great on margarita or veggie varieties, but also try with olives and Soppressa salami. Yum ?
- Dip, Drizzle, or Marinate: Use it as a dip for breadsticks, drizzle over roasted vegetables, or marinate chicken or fish before grilling.
Storage & Variation Tips
Store your Chilli Basil Pesto in an airtight jar in the fridge for up to a week. For longer storage, freeze it in ice cube trays – simply pop out a cube when you need a quick flavour boost!
Pesto is a great way of using up leftover basil. Or if it is coriander you have excess of, swap half the basil for coriander for a refreshing change.
The beauty of Chilli Basil Pesto is that you control the heat. Prefer milder flavours? Follow my recipe below. Want it more fiery? Don’t deseed the chilli, or throw in an extra one.
If you’re feeling adventurous, try swapping pine nuts for walnuts or cashews.
Chilli Basil Pesto is the perfect blend of Italian tradition and spicy innovation. It feels like a treat for a regular weeknight meal, but also fancy enough to impress at a dinner party. Easy to make, endlessly customisable, and bursting with flavour – it’s a recipe you’ll return to again and again.
Feedback and More
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Chilli Basil Pesto
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- ½ cup pine nuts
- 2 cups fresh basil
- 3 cloves garlic
- 25 grams parmesan - fresh, grated
- 1 tbsp lemon juice
- ¼ tsp salt
- pepper to taste
- 1 chilli - bird’s eye, deseeded (unless you like an extra kick)
- ¼ cup olive oil - light flavour, plus extra
Instructions
- Heat a small pan over medium heat and add the pine nuts. Shaking the pan occasionally, toast the nuts for approximately 1 minute, or until lightly browned. Don’t take your eyes off them, they burn quickly! Remove from the heat and cool slightly.
- Place all ingredients into a food processor and blend until they are finely chopped and a dip-like texture. If a runnier consistency is required, add additional oil – just 1 teaspoon at a time. Taste and adjust with more lemon juice, soy sauce, pepper or chilli, as necessary.Serve on a cheese platter, with pasta or as a spread on a cheese toastie!
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
