Spicy Cajun Pesto

written by Jessica Chiasson Wood on October 12, 2012 in condiments with 5 comments

I have three basil plants that just keep growing…..they did so much growing that I had to massively trim them and what better way to use a lot of basil than to make pesto…it can be used right away or frozen for later use. I decided to make a combination of my sweet basil and my spicy African basil. I had to of course give it a Cajun spin.

Spicy Cajun Pesto
Prep time
Total time
Recipe type: Spread, Appetizer, Sauce
Cuisine: Cajun, Italian
  • 1 cup fresh sweet basil, packed
  • 1 cup spicy African basil, packed
  • 3 garlic cloves
  • ¼ cup pine nuts, lightly toasted
  • Sea Salt & Fresh ground black pepper, to taste
  • ½ teaspoon cayenne pepper
  • ½ cup extra virgin olive oil
  • ½ cup Pecorino cheese, freshly grated
  1. Combine the basil, pine nuts, and garlic to a food processor
  2. Pulse until coarsely chopped.
  3. Add the cayenne pepper, salt and pepper, and cheese.
  4. Add the oil and process until fully incorporated and smooth.
  5. Season with salt and pepper if desired.

Ways to use Pesto

Toss with pasta

Serve with bread

Coat fish fillets

Pizza topping

Add to soups for fresh flavor

Spread on Sandwiches

Make into a salad dressing

Serve over steamed vegetables

Great in omelet’s

Tip: Pesto freezes well. Put it in ice-cube trays and pull one out when you want to liven up a small portion of pasta.

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