Food & Drink

Spicy Basil-Serrano Pesto

I love basil pesto for pasta or for spreading on other foods like steak, grilled fish, bread, eggs and others. Since we have fresh basil in our garden and also a thriving serrano pepper plant, I decided to kick things up a notch and create a spicy serrano-basil pesto. It turned out great! 



2 cups of tightly packed fresh basil leaves

1/2 cup extra virgin olive oil

3 Tbsp. pine nuts

3-4 garlic cloves, chopped

3-4 serrano peppers, stems removed and chopped into chunks

Pinch of kosher salt

1/2 cup freshly grated Parmigiano-Reggiano cheese

2 Tbsp. freshly grated Pecorino Romano cheese

3 Tbsp. unsalted butter, softened to room temperature 


1. Rinse the basil leaves under cold water or in a salad spinner. Blot the basil dry with paper towels.

2. Place the basil, garlic, olive oil, pine nuts, serrano pieces and a pinch of salt into a food processor bowl. Process the mixture until you have a creamy consistency. If the mixture is too dry, add a splash more olive oil and pulse a little more.

3. Empty the basil puree into a bowl.

4. Mix the two cheeses in until thoroughly incorporated. Then, add the softened butter and mix until it is also thoroughly incorporated.

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