Pesto Al Diavolo – Devilled Pesto

Pesto Al Diavolo – Devilled Pesto

Hot, hot, hot, chilli green hot, but ever so warming, and a great buzz for the buds and a treat for those who like it hot. Tasty, creamy, hot and delicious – it doesn’t get better than that ! Can you feel the heat ? You will after this, but not so hot that you can’t taste the amazing flavours from the basil, garlic and scorched tomatoes.

Ingredients

Pesto

½ cup brazil nuts

2 Tbsp nutritional yeast (link)

2 cloves garlic, roughly chopped

2 green chillies, roughly chopped (seeds and all)

2 cups of fresh basil leaves

½ cup extra virgin olive oil

2 Tbsp water

1 tsp Himalayan salt (link)

freshly ground black pepper

 

Cream

½ cup presoaked cashews

¾ cup water

 

around 8 to 10 cherry tomatoes, or others of your choice

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METHOD

Pesto

Place the nuts and nutritional yeast in your food processor, and process until crumbs are formed. Now add the basil, garlic, and chillies, and process for a further minute or so. Now add the rest of the ingredients for the pesto with the liquids going in one at a time. At the end taste for salt and heat. Spoon out into a jar and cover – place in the fridge. This may be used the same day, or up to 2 days after you have made it.

Cream

Place the ingredients in a strong liquidizer, and process until totally smooth. This may take 2 to 3 minutes at least, depending on the blender you have to hand.

Scorched Tomatoes

Heat some oil in your pan and fry your tomatoes whole until scorched – serve them on top of your pasta as a wonderful contrast to the rich creamy flavours from the pasta.

 

ASSEMBLY

Having boiled your pasta al dente, drain it.  Then pour your pesto into a large saucepan, heat up for a minute, then add the pasta. Now add the cashew cream a little at a time, whilst gently stirring.

When you’ve added all the cream be sure it thickens a little, then fork into a warm serving dish and decorate with the hot tomatoes.

Garnish with hot chillies of your choice cut julienne, and freshly ground black pepper. Enjoy !

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All recipes and content © Miriam Sorrell thespicemaniac.com 2016

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