Cayenne Spiked Sun Dried Tomato Pesto

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


  • 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 T strong parmesan cheese
  • 1 T cayenne pepper/red pepper flakes
  • Good quality bread/crackers to serve


  • 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.


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