Pesto Calabrese

Not yet rated

This pesto Calabrese recipe combines smoky charred peppers, soft ricotta, sun-dried tomatoes, creamy almonds and a healthy pinch of chilli flakes to create a wonderful sauce that can act as both a dip and a pasta sauce.

First published in 2018




Pesto Calabrese


  • Blender
  • Griddle pan


Begin by charring the peppers in a smoking hot griddle pan or directly over a gas hob flame, rotating as the skin blackens. Once charred all over, place in a bowl and cover with clingfilm (this will make removing the skins easier)
As the peppers cool, heat the olive oil in a pan and sauté the onion and garlic until soft but not coloured
  • 1 tbsp of olive oil
  • 1 small onion, diced
  • 1 garlic clove, chopped
Once the peppers are cool enough to handle, remove the skins, stalk and seeds. Place the flesh in a blender along with the sautéed onion and garlic and the rest of the ingredients except the lemon juice, salt, pepper and flaked almonds
Blend until you have a rough paste, then taste and season with lemon juice, black pepper and a little salt if needed (the cheeses will probably provide enough saltiness on their own)
  • lemon juice, (fresh) to taste
  • salt, to taste
  • freshly ground black pepper
Garnish with toasted almonds if serving as a dip, or fold through hot pasta and serve
First published in 2018

GIC Kitchen is where you’ll find all the recipes from our very own team of Italian specialists.

Get in touch

Please sign in or register to send a comment to Great British Chefs.