Red Ghost Pesto


Red-PestoYIELD: 30 ounces
PREP TIME: 15 minutes
COOK TIME: 10 minutes

6 vine-ripened tomatoes
6 cloves garlic, minced
Coarse sea salt and freshly ground black pepper to taste
1 cup pine nuts
3 ghost peppers, seeded and roughly chopped
20 basil leaves
1 cup extra-virgin olive oil
Pinch ground cayenne
1 cup grated parmesan cheese

1. Peel and seed the tomatoes: Cut a small X on the bottom of each tomato. Bring a pot of salted water to a boil over medium heat. Add the tomatoes for 30-45 seconds. Quickly transfer to an ice bath. Once cool, transfer to a cutting board. Peel back the corners of the X, removing all the skin. Halve the tomatoes and gently remove the seeds, either by squeezing or with a spoon. Dice the tomatoes.

2. Combine the garlic, salt, pepper and pine nuts in a food processor. Pulse to crush, about 1 minute. Do not over-process. Add the tomatoes ghost peppers, basil, oil (drizzle it in slowly) and cayenne. Pulse a few more times to blend, but again, do not over-process. Transfer the pesto to a bowl. Fold in the cheese and season to taste with salt and pepper. Can be served immediately.

This recipe was originally published in the 2015 One-Pot Wonder issue, available on newsstands and in the app store.

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