Spicy Harissa Pesto
This easy spicy sundried tomato and harissa pesto recipe has amazing flavor and a smoky twist, though you can control the heat and keep it as mild as you wish. Toss with pasta, gnocchi or veggies, or slot it into any recipe that calls for pesto.
Ingredients
- 2 tbsp harissa paste
- 4 tbsp pine nuts
- 1 lemon, juiced
- ½ cup (50 g) pecorino
- 1 bunch basil
- 1 clove garlic
- ½ cup (60 g) sundried tomatoes, if yours are soaked in oil, pat them dry
- 4 tbsp olive oil, you'll need a little more if your sundried tomatoes aren't oily
Instructions
- Lightly toast the pine nuts in a dry frying pan over a low heat. Move them around frequently to get them toasted on multiple sides, but watch them closely to avoid burning. I can almost guarantee that if you walk away, they will burn 😜.
- Add the nuts, lemon juice, cheese, basil, garlic and sundried tomatoes to a small food processor bowl. Pulse until everything is breaking up, and then add the harissa paste and olive oil and blend steadily until the pesto has come together with just a little bit of texture remaining. Give it a try and add some salt if you think it needs any.
- Serve immediately, tossed into pasta, or store in the fridge for around 5 days. When storing, cover with a thin layer of oil to help keep the pesto fresh.
Calories: 157kcal, Carbohydrates: 3g, Protein: 4g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Cholesterol: 9mg, Sodium: 168mg, Potassium: 76mg, Fiber: 0.4g, Sugar: 1g, Vitamin A: 142IU, Vitamin C: 3mg, Calcium: 94mg, Iron: 1mg