Sometimes spicy isn’t spicy enough.
As I noted a few days ago, we are growing spicy basil in our garden and I have been busy using it in a few dishes.
I made this pesto with almonds since my husband can’t stomach pine nuts. I also added Sriracha since I decided the spicy basil wasn’t spicy enough.
Make this pesto and then make, well, I will make you wait to see what I other things I made with spicy basil.
Spicy Basil Pesto Recipe made with Almonds, Parmesan & Sriracha (amounts estimated)
A large handful of fresh spicy or regular basil
1/4 cup Parmesan cheese
A handful of salted Almonds
A few dashes of Sriracha, optional
1/2 cup grape seed or Olive Oil
A large handful of fresh spicy or regular basil
1/4 cup Parmesan cheese
A handful of salted Almonds
A few dashes of Sriracha, optional
1/2 cup grape seed or Olive Oil
Directions:
Place all in a mini-chopper or food processor, pulse while drizzling in the oil. Refrigerate if not using immediately.
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