Home : Recipes : Basil Chili Pesto


  • Pine nuts - 1 handfull per person
  • Freshly chopped basil - 1 handful per person
  • Red hot chili - 1 small per person (or 1 large for 2)
  • Garlic clove - 1 small per person (or one medium for 2)
  • Olive oil
  • Pasta
  • Salt
  • Pepper


  1. Crush the pine nuts in a plastic bag. No need for perfectionism here - some roughly crushed pieces give the pesto more texture
  2. Remove the seeds from the chili and cut it into fine strips. Now cut the strips crossways to finely dice the chili. Place the chili in a mixing bowl with the pine nuts. Now wash your hands because, if you don't, you're going to accidentally rub the juice in your eyes - and that's just not a fun way to spend an evening
  3. Place the pasta in boiling water with half a teaspoon of salt. Cooking time depends on the variety, so its best to refer to the packet for that.
  4. Mince the garlic and add it to the mixing bowl
  5. Finely chop some fresh basil. I usually use a pair of scissors for this, but you could just as easily use a sharp knife. You could use a blender/food processor, but it may crush the leaves as much cut them. If you do use a pair of scissors, this is where it comes in handy to have friends who smoke things other than tobacco, as they can be quite skilled with a pair of scissors.
  6. With a minute or two left for the pasta to cook, add the chopped basil to the mixing bowl with some cracked pepper, some salt and olive oil. Include enough olive oil soak the ingredients, without pooling at the bottom. The amount of salt will make or break this dish. Too little and it will turn out a bit bland, too much and the flavours will be overpowering - or worse: salty. Start with just a pinch of salt and work from there.
  7. Drain the cooked pasta, stir through the pesto and put back on the heat until the basil just starts to go bright green (less than 1min)