top of page
  • Writer's pictureDavid

Pesto Peperoncino - A Foodopolis Short

Updated: Feb 22, 2021

A quick recipe for a spicy Italian condiment

Pesto peperoncino/pepperoncino is a great addition to pasta, and in many Italian houses will be a table condiment. Pasta be damned - add it to anything for a zesty bit of heat.



a large bunch of parsley - we're talking tree

2 garlic bulbs

4 fresh green chillies - you can use any colour you like; I just like this being a vibrant green

olive oil & salt


Watch the video


  • Smash and peel the garlic

  • Top the chillies. I leave the seeds in for heat, but you can remove them as desired

  • Stick everything: parsley (stalks and all), garlic and chillies in a jug or a blender with a good teaspoon of salt and a very good glug of olive oil

  • Blitz like a mad blitz demon until it's very smooth - add more olive oil if you need to

  • Sterilise a jar (boiling water) and spoon in your paste

  • flatten it down with a spoon to get out any air pockets

  • Top with olive oil - each time you use it, make sure you tap it all down below the oil and add more oil as necessary

  • A teaspoon of this is enough to perk up many dishes - how hot it is depends on your chillies, and any seeds you leave in

  • It'll keep in the fridge for about 4-6 weeks

256 views0 comments

Recent Posts

See All


bottom of page