Cayenne Spiked Sun Dried Tomato Pesto

Cayenne Spiked Sun Dried Tomato Pesto 

Last week I randomly bought a loaf of Artisan sourdough bread.

Hear me out. I didn’t buy it for any reason- I bought it purely as a vehicle for pesto. After making this pesto recipe, I’ve been keen to try a variation of one involving one of my all time favourite antipasto- sun dried tomatoes.

cayenne_spiked_pesto_Collage

 

Confession- I add red pepper flakes or cayenne to everything.

Confession- I add sea salt to everything…like these pancakes or on top of dessert like oatmeal. Even cookies. Let’s not forget it’s magic on dark chocolate waffles.

 

Luckily, this pesto recipe didn’t need any salt thanks to the sun dried tomatoes and parmesan cheese. Cayenne, however, it did. Thanks to the Spectablend, a simple ‘throw everything in’ and blend was all that was needed- and some good quality olive oil. I swear the type of olive oil you use can make or break a meal…or pesto.

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Speaking of Olive Oil, I hope any of you guys who will eventually have kids name your daughter Olive Oil. Thank you Popeye for making it a possibility to be acceptable.

[Cayenne Spiked] Sun Dried Tomato Pesto

 

  • Cayenne Spiked Sun Dried Tomato Pesto

    Jazz up the classic pesto with sun dried tomatoes and cayenne pepper for some zing!
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    Author: Arman @ thebigmansworld

    Ingredients

    • 100 grams/4 ounces fresh basil
    • 2/3 cup mild nut of choice almonds or cashews- I used almonds
    • 1 garlic clove
    • 1/2 cup sun dried tomatoes in olive oil firmly packed
    • 3 T+ olive oil depending on consistency of tomatoes
    • 3 tablespoon strong parmesan cheese
    • 1 tablespoon cayenne pepper/red pepper flakes
    • Good quality bread/crackers to serve

    Instructions

    • In a blender/food processor, fresh basil, nuts of choice and garlic clove until completely blintzed.
    • Add the sun dried tomatoes, parmesan cheese and olive oil and blend well. If too thick, continue adding olive oil, 1 tablespoon at a time. Once well blended, add the cayenne pepper and blend once more.
    • Remove from blender/food processor and stir to ensure the oil is well mixed. Serve on top of bread, crackers of mixed through pasta.

    Notes

    Pesto can be stored in an airtight container in the fridge for up to 4 weeks. Ensure to give it a good stir before consuming
    Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

 

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Linking up with Laura and Kierston for their Friday recipe parties!

Hope to see you guys for Spill it, Sundays- Flashback edition #1Don’t forget to link up recipes or posts you’d like to be pinned! 

Do you have a spice which you add to most of your meals?

Are you a fan of antipasto (olives, sundried tomatoes, marinated artichokes etc)?

What is your perfect vehicle for pesto? 

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    Comments

    51 thoughts on “Cayenne Spiked Sun Dried Tomato Pesto

    1. Yum Yum Yum! I love pesto! My favorite way of eating pesto is on baguette or flatbread with mozzarella and fresh tomato on top. Grilled until the cheese is melted obviously! I am drooling. I need to stop talking about cheese and bread until I can have it again! And antipasti? Yes please! The more the marrier 😉
      My spices are cinnamon, curry and chili. Every of my meals contains at least one of these three spices!

      1. OMG. I’m not doing whole30 and now I’M craving that right now….oh man that is happening this weekend.

        OH yes…curry. CURRY.

    2. Did you say sourdough?! 😀

      Love pesto…let alone sundried tomato pesto!

      Sounds so good. And, thanks for linking up to #RECIPEFRIDAY buddy. Have a great weekend 🙂

      1. YES!!! Although this sourdough was probably nothing like your epic creations…they turned into a rock the next day!

    3. I love my some pesto so I’m thrilled you tossed sun-dried tomatoes into the mix and cayenne pepper. What a way to jazz it up, and yes I am doing jazz hands over this one.

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    5. I add cayenne and red pepper flakes to everything too. Know what else is good? Making regular basil pesto and adding a bit of the juice from sun dried tomatoes. Adds a certain sweet-salty kick.

    6. My perfect vehicle for pesto is any sort of sandwich… I add red pepper flakes to anything that stands still. Or cinnamon!

    7. Love pesto, love sundried tomatoes, love spicy…aka this recipe is perfection! Must make a batch this weekend! Plus an excuse to eat bread is always welcomed. 🙂

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    9. Arman, you literally solved one of my biggest pet peeves about pesto… that it didn’t pack enough heat! This seriously looks like an amazing recipe, and good thing we have enough sun dried tomatoes here to give this the good old college try 🙂

    10. I add sea salt to nearly everything too – a small amount enhances flavors! (hmm, we DID have this conversation already…). my Grandpa Z salted his French toast! some of the best I have ever tasted…

      I recently made my own parmesan. this is happening soon.

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