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chilli tomato pesto



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  • Carbohydrates: 288.4
  • Fats: 40.0
  • Dietary Fiber: 22.0
  • Minerals: 8.0
  • Proteins: 10.0
  • Vitamins: 22.0
  • Water: 3.0


  1. Grill both the chilli and red pepper under a very hot grilluntil the skin blackens and blisters
  2. Allow to cool for a few minutes
  3. Peel the chilli and pepper and remove the seeds
  4. Roughly chop
  5. With a large pestle and mortar crush the garlic together with the toasted pine nuts
  6. One at a time
  7. Add the red pepper
  8. Chilli
  9. Basil
  10. Sundried tomato and tomato paste
  11. Squashing together until everything is roughly blended
  12. Stir in the grated pecorino or parmesan
  13. "stir in the oil
  14. Stirring until everything has become a paste
  15. But still retains a little of its own identity"
  16. Add tabasco to taste

Step 9

Total Time in Minute 20

Ingredients Count 11

cooking chilli tomato pesto

See More Relate Photo


Red bell pepper

Red chili pepper

Pine nuts


Tabasco sauce

Garlic clove

Fresh basil leaves

Sun-dried tomatoes packed in oil

Sun-dried tomato paste

Olive oil

Pecorino romano cheese

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