Homemade Easy Spicy Basil Pesto

Basil was steeped in hot water and then shocked in ice to keep its bright green color. Then blended with grated Parmigiano-Reggiano and Pecorino Romano, pine nuts, extra virgin olive oil, and chili pepper flakes for a spicy basil pesto twist.

Table of Contents

Jump to:

• A Quick Go-to Sauce
• Pesto, The Method
• My Version
• Get Creative, It's Allowed Here!
• Ingredients with Steps
• Culinary Glossary
• Instructions with Pictures
• Equipment
• Kitchen Must-Haves Reviews
• Substitutions
• Variations
• Storage
• Cooking tip
• Frequently Asked Questions
• Pasta Recipes
• Sauce Recipes
• 📖 Recipe
• Subscribe to my YouTube Channel
• Have a Comment or Question?

A Quick Go-to Sauce

With such an abundance of basil in my garden during the hot summer months, the best way to preserve that fresh basil is to make pesto.  It gives dishes a great flavor and stores excellently in the fridge.  Plus, it's way better than buying it at the grocery store. 

And on a busy night, just boil some al dente pasta and add your protein and pesto for a fantastic, easy dinner.  Pesto has such a bold flavor that a little will go a long way.  In addition, the hot pepper with the basil makes it so versatile, from salads to fresh pasta.

Pesto, The Method

Pesto isn’t just a sauce—it’s a legacy. The word pesto comes from the Italian pestare, meaning “to pound or crush,” referring to the old-school way of making it with a mortar and pestle.

It dates all the way back to ancient Rome, where a similar paste called moretum was made by grinding garlic, herbs, cheese, and oil. Over time, regional adaptations popped up across Italy, with the most famous version—Pesto alla Genovese—originating in Liguria and made with basil, pine nuts, garlic, Parmesan, and olive oil.

My Version

And that’s where my Spicy Basil Pesto comes in. It holds onto the tradition but gives it a bold kick—perfect for those of us who crave a little heat. We’re talking fresh basil, yes, but also vibrant peppers and a touch of flair that’s unmistakably Caribbean-meets-global-kitchen.

It’s the kind of sauce that earns a spot in your fridge and keeps finding its way onto your plate.

You’ll love this version because it’s incredibly versatile. Swirl it into pasta, spread it on sandwiches or wraps, dollop it over grilled chicken or fish, or even spoon a little into your omelets or scrambled eggs for a flavor upgrade. It makes roasted veggies sing and brings leftovers back to life.

Get Creative, It's Allowed Here!

And don’t feel locked into basil or pine nuts either. Around the world, people have made pesto-like blends using everything from arugula to kale, almonds to sunflower seeds. It’s a beautiful example of how food travels and transforms—rooted in tradition, but always open to what’s in the garden or pantry.

This spicy twist is a reflection of that philosophy—blending the old with the new, the bold with the fresh. Let’s get to making this pesto in your kitchen.

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• Creamy Argentinian Shrimp Pesto Pasta with Jalapeño
• Easy Oven Baked Pecorino Basil Pesto Corn on the Cob
• Creamy Spinach Pesto Mushroom Lasagna
• Easy Peanut Chocolate Caramel Candy Bar No-Churn Ice Cream

Ingredients with Steps

Briefly steep the fresh basil leaves in boiling water, then place them in an ice bath to stop cooking and keep their bright green color.  Then, blend it in the food processor with a pinch of red pepper flakes, fresh garlic cloves, pine nuts, grated Italian cheese blend, salt, pepper, and extra-virgin olive oil.  To store, place in an airtight container for longer storage.

Culinary Glossary

This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe.

• Pesto – From the Italian pestare, meaning "to pound or crush," pesto is a thick sauce traditionally made by grinding herbs, nuts, cheese, garlic, and oil into a paste. While basil pesto is most common, many variations exist worldwide.
• Mortar and Pestle – A traditional kitchen tool used for grinding or crushing ingredients by hand. It brings out deeper flavors and textures in sauces like pesto.
• Emulsion – The blending of two liquids that usually don’t mix easily, such as oil and water-based components. In pesto, olive oil helps bind all the ingredients into a smooth, spoonable sauce.
• Capsaicin – The compound found in chili peppers that gives them their spicy kick. It’s what brings the heat in your spicy pesto!
• Genovese Basil – A variety of sweet basil native to Italy, known for its tender leaves and fragrant aroma. It’s the classic herb used in traditional pesto alla Genovese.
• Umami – One of the five basic tastes (alongside sweet, sour, salty, and bitter), umami refers to a savory, mouth-filling flavor often enhanced by cheese, nuts, and garlic in pesto.
• Pulse (verb) – A food processor setting that chops ingredients in short bursts. Pulsing helps maintain texture in sauces like pesto rather than over-pureeing.

Instructions with Pictures

Equipment

• Medium Saucepan - Used to flash cook the basil.
• Strainer - To remove it from the boiling water and ice bath.
• Medium Bowl - Used for the ice bath.
• Blender or Food Processor - I used the Vitamix Professional Series Blender to develop this recipe.  But it was too large, and I had to switch to my small food processor,  the KitchenAid 3.5 Cup Food Chopper, which was tough enough to blend and emulsify.   Also, the best part is the drizzle basin that you can use to add the oil slowly for excellent emulsification.
• Air-tight Glass Jar - To preserve it in the fridge to retain its freshness longer.  Try the popular Ball Half Pint, an 8-ounce Glass Jar with Lid to store the pesto.

Kitchen Must-Haves Reviews

Find a collection of my reviews of kitchen equipment that I have purchased or recommend. Kitchen Must-Haves - Find other tools I use here.

Substitutions

• Pine Nuts - Use almonds, pistachios, or walnuts.  For those allergic to nuts, try sunflower seeds or pumpkin seeds.
• Cheese - For a plant-based vegan option, try nutritional yeast.
• Chili Pepper Flakes - Use Aleppo pepper flakes, jalapeno pepper, cayenne pepper, or Thai chilies, aka bird's eye.

Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.

Variations

• Sun-dried Tomatoes - Add or replace the basil to give a sweeter, tangy flavor.
• Kalamata Olives - This will give a saltier, savory taste.
• Mint - Replace the basil or add it with the mint for a refreshing flavor.
• Cilantro - This would make a very interesting taste great for steak and shrimp pasta.
• Artichoke - The artichokes will give an earthy, tangy flavor that will be even better when you add cream to finish the pasta.
• Creamy Pesto Sauce - In a pot, heat heavy cream and bring to a simmer.  Then remove from the heat, add some blended cheese, and combine well.  Then, stir in a couple of tablespoons of the spicy basil pesto.
• Arugula Pesto - Replace the basil with arugula for a spicy, citrusy kick.

Storage

It will keep for up to a week in an air-tight glass container.

Frequently Asked Questions

Pasta Recipes

Looking for other pasta recipes like this? Try these:

Sauce Recipes

Looking for other sauce recipes like this? Try these:

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