Since we've had some sunny days this month, both my basil and chili pepper plants are doing well, and a pesto recipe seemed like a great way to enjoy the two together! This recipe will produce a mild heat, so if you prefer medium to hot, add additional chili peppers.
This pesto includes 13.1g of heart healthy monounsaturated fats per serving, and can be used with pasta, chicken, or on sandwiches.
3 roasted red peppers
3 Fresno chili peppers
3 tbsp pine nuts, toasted
1/2 cup fresh basil
1 tsp dried oregano
2 garlic cloves, minced
Salt and pepper to taste
1/3 cup parmesan cheese, grated
1/3 cup extra virgin olive oil
In a non-stick pan, toast pine nuts over medium heat, stirring frequently, until fragrant (about 5 minutes). Set aside.
Cut stems off chili peppers (use plastic gloves) and add to food processor. Add all other ingredients to food processor, and blend until uniform.