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    Published: Aug 8, 2023 · Modified: Sep 20, 2023 by Maika · This post may contain affiliate links · Leave a Comment

    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 twist.

    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.

    pesto basil in a glass bowl with a red spoon with fresh basil in the background

    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.  

    Jump to:
    • A Quick Go-to Sauce
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Cooking tip
    • Frequently Asked Questions
    • Pasta Recipes
    • Sauce Recipes
    • Video
    • Recipe
    • 📖 Recipe
    • Food safety
    • Have a Comment or Question?
    spicy basil pesto in a glass bowl with fresh basil in the background

    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.

    spicy basil pesto ingredients in containers on a round pizza pan

    Try Chicken Sausage Stuffed Portobello for a quick and easy meal.

    Instructions

    fresh basil in a flat weave basket next on a wooden surface next to a kitchen towel and small pruning shears

    Inspect basil for bugs and rinse three times in cold water.

    basil leaves being picked from the large stem over a green plastic cutting board

    Pick the leaves; you can keep the stem except for thicker parts.

    basil leaves in a bot of hot water

    Ensure the pan is large enough to prevent the boiling water from cooling down when adding the basil.

    wilted basil being removed with a strainer from a pot of boiling water

    Steeping it brings out a brighter green color.

    stainless steel bowl filled halfway with water and ice cubes

    When placing the cooked basil, fill the bowl halfway with ice and water to prevent overflow.

    strainer dropping cooked basil in an ice bath in a stainless steel bowl

    Place basil in an ice bath for a short time.

    cooked basil in an ice bath

    Only enough time to stop the cooking process.

    basil being squeezed by two hands over a bowl of ice and water in a stainless steel bowl

    Squeeze the excess water to prevent a watering pesto.

    squeezed cooked bright green basil in a salad spinner's basket

    The basil should have a bright green color.

    spicy basil pesto in a blender with oil in a glass measuring cup being poured through the blender lid's hole

    Drizzling the oil will help with emulsification.

    spicy basil pesto in a food processor with a spatula

    Over time, the basil pesto will get greener.

    spicy basil pesto in a glass bowl

    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.

    Find other tools I use here.

    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

    What is emulsification?

    When the liquid and the fat break down into small parts to combine when blended.

    What is nutritional yeast?

    Yellow flakes with a deeply savory, earthy taste commonly substitute parmesan cheese in vegan recipes.

    What is Italian Cheese Blend?

    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 mushroom wtih spaghetti smothered in tomato sauce and melted burrata cheese
      Italian Chicken Sausage Stuffed Portobello Mushrooms with Burrata & Sauce
    • Spicy Pesto Chicken Pasta in a round pasta bowl garnished with grated cheese and pistachios
      Spicy Pesto Chicken Pasta Homemade One-Pot-Meal
    • Plant-Based Italian Sausage with Spicy Creamy Lentil Pasta
      Plant-Based: Italian Sausage with Spicy Creamy Lentil Pasta
    • Gnocchi with small chicken chunks, brown sliced mushrooms, spinach and red diced bell pepper in a bowl of yellow curry sauce with sprinkled cheese on top
      Curry Chicken Gnocchi Soup with Spinach and Mushrooms
    See more Pasta →

    Sauce Recipes

    Looking for other sauce recipes like this? Try these:

    • curried lamb jobs on top of chickpea cucumber salad with avocado cream sauce on the bottom
      Curried Air Fryer Lamb Chops with Chickpea Cucumber Salad
    • Blue and white bowl with salmon, vegetables, topped with egg and chili sauce
      Sesame Chili Salmon Rice Bowl
    • chicken, green beans, onions, red bell peppers and mushrooms in a pan with hoisin sauce
      Chicken Stir-Fry with Mushrooms, Peppers, and Green Beans in Hoisin Sauce
    • Air Fryer Branzino with Lemon Potatoes and Vegetables
    See more Sauce →

    Video

    Recipe

    📖 Recipe

    Spicy Basil Pesto

    Basil steeped in hot water and then shocked in ice to keep its bright green color. Then blended with grated Parmigiano-Reggiano and Pecorino Romano, chili peppers, pine nuts, and extra virgin olive oil.
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 25 minutes mins
    Course sauces and dressings, vegetarian
    Cuisine Italian, Mediterranean
    Calories 173.21 kcal

    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.
    Keyword condiment, sauce, summer, springk, quick and easy, vegetarian, pescatarian, pollotarian, glute-free, cheese, stove top, food processor, blender
    condiment, sauce, summer, springk, quick and easy, vegetarian, pescatarian, pollotarian, glute-free, cheese, stove top, food processor, blender
    sauces and dressings, vegetarian
    Italian, Mediterranean
    Yield: 8
    Author: Maika Frederic
    Spicy Basil Pesto

    Spicy Basil Pesto

    Basil steeped in hot water and then shocked in ice to keep its bright green color. Then blended with grated Parmigiano-Reggiano and Pecorino Romano, chili peppers, pine nuts, and extra virgin olive oil.
    Prep time: 15 MinCook time: 0.25 MinTotal time: 15.25 Min

    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

    173.21

    Fat

    18.19 g

    Sat. Fat

    2.35 g

    Carbs

    1.31 g

    Fiber

    0.34 g

    Net carbs

    0.97 g

    Sugar

    0.19 g

    Protein

    2.6 g

    Sodium

    161.42 mg

    Cholesterol

    1.4 mg

    These are calculations based on search results of the ingredient's nutritional information.


    https://www.justmaikacooking.com/recipes/spicy-basil-pesto
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    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.

    Have a Comment or Question?

    If you have a question or comment about this recipe, please post it below. You will definitely get a quick response. It also helps our other readers to stay informed. Thanks!

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    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 twist.
    Author profile picture

    Welcome. I’m Maika, a former professional culinarian for over a decade. I’ve worked for major hotels such as the PGA National Resort, The Ritz-Carlon Hotel Company, Conrad Hilton, and W Hotel. And as a lifetime passionate cook, my blog is about exploring a world of flavors and experimenting with recipes to create restaurant-quality quick and easy dishes that will excite the taste buds.

    More about me →

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    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 twist.

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