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.



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



½ cup presoaked cashews

¾ cup water


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




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.


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.



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 !


All recipes and content © Miriam Sorrell 2016

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