Recipes Spicy Pesto Pasta Sauce

I tried a new kind of pesto while living in Singapore, it was called Rocket Pesto. Rocket is what the Aussies who manufacture it call ‘arugula’ and I love the smell of arugula! So imagine how disappointed I was when it just didn’t taste or smell much like aragula, bummer…but, it got me experimenting and now I use my other favorite smelling herb, cilantro.

Pesto Ingredients:

* handful of fresh basil leaves
* handful and a half of fresh cilantro with stems
* 3 Tbsps pignoli nuts
* 3-4 cloves of garlic
* Crazy Jane’s Mixed-Up Salt or salt and white pepper to taste (about 1/2 teaspoon each)
* 1 jalapeno pepper or 1 Tblsp of Mazzetti’s pepperoncini’s (or another brand you like)

In a food processor, blend a handful of washed and dried, fresh basil leaves, no stems. Add a handful and a half of washed and dried, fresh cilantro, stems included. Add 3 tablespoons of pignoli nuts, I know most people ‘roast’ them for flavor, etc…and I’ve done this also, but for some reason in this recipe, there’s just no need, the pignolis taste fantastic as is, then add 2-3 cloves of garlic depending on their size and your liking of garlic. Now add about 1/4 cup of nice first cold-pressed olive oil and just pulse blend all of this mixture – I add a little Crazy Jane’s Mixed-Up Salt (sold at local supermarkets) or if you cannot find that add 3/4-1 teas salt and 3/4-1 teas of white pepper.

Add 1/2-1 whole, but chopped up jalapeno pepper or 1 tablespoon full of jarred chopped pepperoncini’s (I like Mazzetti’s brand) and pulse once more. I usually use half of this mixture (and add a few more tablespoons of oil) to top a full pound of pasta and save the other half for another day, just add more olive oil to the leftover mixture before tossing that batch also. It’ll stay in the fridge for a few weeks.

I usually serve this spicy pesto on top of thin spaghetti and top it with 3-4 jumbo shrimp already peeled and chopped into 3-4 pieces making it easy to get a bite of shrimp with every mouthful. Try it, it’s awesome and so easy and quick to prepare!

Bouno appetito!


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