Tomato and chilli pesto
- Published: 30 Nov 09
- Updated: 18 Mar 24
This spicy tomato pesto recipe, alongside our Roast tomato and black olive pasta sauce, makes a brilliant gift for any pasta lover. Easy to whizz up if you’re stuck for ideas.
-
for lots of people -
Ready in 10 minutes
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Recipe from December 2009 Issue
Nutrition
Nutrition: per serving
Per 100g:
- Calories
- 466 kcals
- Fat
- 43.9g (4.8g saturated)
- Protein
- 2.6g
- Carbohydrates
- 0.7g (0.5g sugar)
- Salt
- 0.1g
delicious. tips
Store in the fridge for up to 2 weeks. Once open, use within 2 days.
To sterilise jars (plus the lids, if you’re using them), otherwise this recipe will go mouldy, wash jars thoroughly in warm, clean, soapy water, rinse and drain upside down on kitchen towel. Place on a baking tray in a preheated oven at 140°C/fan120°C/gas 1 for 15-20 minutes.
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