Ingredients
Equipment
Instructions
- In a mini food processor, combine the chiles, garlic, toasted nuts, sun-dried tomatoes and basil. Pulse just until roughly chopped. (You can also use a full-sized food processor, blender or immersion blender.)
- Add the olive oil, smoked paprika, salt, and black pepper. Pulse until you reach the desired texture — thick enough to cling to bread, but loose enough to drizzle. It should be slightly chunky and not smooth; the texture is part of the charm, unless you prefer a smooth sauce.
- Taste and more salt or oil as needed, depending on how you’re serving it.
Notes
- Peppers: I chose serranos for the main version of this recipe because they’re readily available. But you can be creative with your peppers! The first time I made this red pesto, I used one serrano and one chocolate habanero. The second time, I did a double batch and used a serrano, a chocolate habanero and a Fresno pepper. The third time, I used 1½ tsp. of tiny dried chile pequins and a serrano. That’s because my niece and her boyfriend are growing them, and brought this bounty to share during their January weekend visit. The fourth time, just two serranos. The pesto never disappointed, regardless of the peppers. Also, if you aren’t a lover of all things spicy, just substitute a large mild jalapeno.
- Toasted nuts: You can toast your own, and pecans, walnuts, or pine nuts work beautifully. Or, you can use purchased roasted nuts. I’ve done both and the results are slightly different but similarly spectacular. Toasting nuts yourself makes for a slightly creamier texture, while using roasted nuts sports a bit more crunch. I’ve used mixed roasted nuts in one batch and roasted, salted cashews in another.
- Herbs and spices: It can sometimes be hard to find fresh basil in the winter. You can substitute Italian parsley, or just leave it out. It will be different, but still delicious. But don’t skip the smoked paprika—it is a key ingredient in this dish. Trust me on this.
- Texture: Pay close attention to how much you process the mixture, especially if you’re using nuts you toasted, as they are softer. The second time I made it, I over-processed the red pesto and it became more of a sauce. It was still really tasty, but the runnier texture wasn’t as satisfying as a dip for our focaccia. HOWEVER, the that variation would make an excellent sauce for crepes or grilled meats.
- Batch size: If you’re having a party with more than 10 people, you’ll want to double the recipe. You may not use it all, but the leftovers are fabulous, and it’s likely that your peeps may ask for a take-home jar.