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.
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 excellent 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.
It's excellent in the Chicken Pesto Pasta.
Mix it with chicken breast, sliced steak, sauteed mushrooms, sliced fresh mozzarella, and tomatoes. If you are in the mood for pasta, then you have to try Jalapeño Pesto and Argentinian Shrimp Pasta, Loaded Cheesy Ground Turkey Red Lentil Pasta, Plant-Based: Italian Sausage with Spicy Creamy Lentil Pasta, and Loaded Lemon Pepper Chicken Pasta.
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Ingredients
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.
See the recipe card for quantities.
Try Chicken Sausage Stuffed Portobello for a quick and easy meal.
Instructions
Inspect basil for bugs and rinse three times in cold water.
Pick the leaves; you can keep the stem except for thicker parts.
Ensure the pan is large enough to prevent the boiling water from cooling down when adding the basil.
Steeping it brings out a brighter green color.
When placing the cooked basil, fill the bowl halfway with ice and water to prevent overflow.
Place basil in an ice bath for a short time.
Only enough time to stop the cooking process.
Squeeze the excess water to prevent a watering pesto.
The basil should have a bright green color.
Drizzling the oil will help with emulsification.
Over time, the basil pesto will get greener.
Store in an airtight glass container to retain its bright color and freshness.
Busy Folks: Become a better home cook with tips to help you cook more efficiently on Cook's Notebook tab. You'll also find more detailed steps for the instructions above.
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 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.
Check out the Jalapeno Pesto with Shrimp Pasta for a unique kick in spice.
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.
Storage
It will keep for up to a week in an air-tight glass container.
Cooking tip
Only cook the basil for a maximum of 15 seconds to not overcook it. You don't want it to lose its color. Plus, have all your tools ready to go before starting the cooking process.
There's always room for dessert. Take your pick with Mango Cookies and Cream Ice Cream or Chocolate Candy Bar Ice Cream.
Frequently Asked Questions
When the liquid and the fat break down into small parts to combine when blended.
Yellow flakes with a deeply savory, earthy taste commonly substitute parmesan cheese in vegan recipes.
Commonly, a grated combination of Parmesan and Romano cheese.
Pasta Recipes
Looking for other pasta recipes like this? Try these:
- Italian Chicken Sausage Stuffed Portobello Mushrooms with Burrata & Sauce
- Spicy Pesto Chicken Pasta Homemade One-Pot-Meal
- Plant-Based: Italian Sausage with Spicy Creamy Lentil Pasta
- Curry Chicken Gnocchi Soup with Spinach and Mushrooms
Sauce Recipes
Looking for other sauce recipes like this? Try these:
- Curried Air Fryer Lamb Chops with Chickpea Cucumber Salad
- Sesame Chili Salmon Rice Bowl
- Chicken Stir-Fry with Mushrooms, Peppers, and Green Beans in Hoisin Sauce
- Air Fryer Branzino with Lemon Potatoes and Vegetables
Video
Recipe
📖 Recipe
Spicy Basil Pesto
Ingredients
- 2 cups basil leaves
- ½ teaspoon red pepper chili flakes
- 2 garlic gloves
- ¼ cup pine nuts
- ½ cup grated Italian cheese blend
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup extra virgin olive oil
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Steep Basil: Bring 3 cups of water to a boil in a medium saucepan on high heat.
- Prepare an Ice bath with ice and water in a medium bowl when the water is boiling.
- Boil basil for 15 seconds. Then immediately remove with a strainer and add to the ice bath.
- Shock the Basil: Let the basil sit in icy cold water for 15 seconds to stop cooking. Then remove and squeeze out the excess water with your hands.
- Blend the Basil: Add basil to the food processor with pepper chili flakes, garlic, pine nuts, grated Italian cheese blend, salt, and pepper. Then slowly blend with the olive oil by drizzling it in. Scrap the sides occasionally to incorporate the mixture properly.
Spicy Basil Pesto
Ingredients
Instructions
Notes
Serving Size - 2 tablespoons spicy basil pesto
Yields - 1 cup
Storage - Will store for up to a week in an air-tight glass container.
Nutrition Facts
Calories
173.21Fat
18.19 gSat. Fat
2.35 gCarbs
1.31 gFiber
0.34 gNet carbs
0.97 gSugar
0.19 gProtein
2.6 gSodium
161.42 mgCholesterol
1.4 mgThese are calculations based on search results of the ingredient's nutritional information.
Food safety
- Cook chicken to a minimum temperature of 165 °F (74 °C).
- Do not use the same utensils on cooked food that previously touched raw meat to prevent food bourne illness from contaminated uncooked meats.
- Wash hands after touching raw meat to prevent cross-contamination.
- Don't leave food at room temperature for extended periods; this can breed bacteria.
- Never leave cooking food unattended to prevent burns and fires.
- Use oils with a high smoke point to avoid harmful compounds.
- Always have good ventilation when using a gas stove to prevent carbon monoxide poisoning.
See more guidelines at USDA.gov.
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