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Chilli Pesto

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Chilli Pesto

The perfect chilli pesto recipe with a picture and simple step-by-step instructions.

  • 50 g Cherry peppers
  • 50 g Jalapeno
  • 50 g Thai chili
  • 50 g Habanero orange
  • 40 g Wild garlic fresh
  • 1 branch Fresh tarragon
  • 2 Lemon balm leaves
  • 120 ml Olive oil
  • 1,6 g Curry powder
  • 2 tsp Salt
  • 0,5 tsp Pepper
  1. Wash the wild garlic leaves, tarragon leaves and lemon balm leaves, drain and place in a food processor. Wash all chilli varieties well and cut in half, then add to the herbs in the food processor.
  2. Add the spices and oil and mix the whole thing with the food processor to a pulp. Pour into the clean glasses and enjoy. Shelf life: 4 weeks, please store in the refrigerator.
Dinner
European
chilli pesto

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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