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5 from 1 vote

Basil and almond chilli pesto pasta

A pesto pasta recipe that’s packed with ingredients thought to have aphrodisiac properties.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Pasta meals
Cuisine: Italian
Keyword: almonds, basil, chilli, pasta, pesto
Servings: 4 bowls
Calories: 510kcal
Author: Emily Leary


  • 200 g farfalle bow pasta
  • 45 g flaked almonds
  • 50 g basil
  • 2 cloves garlic minced
  • 30 g Parmesan or vegetarian alternative, finely grated
  • 100 ml olive oil
  • 1 pinch salt and pepper to taste
  • 1 red chilli de-seeded


  • Put the pasta on to boil in plenty of salted, boiling water.
  • In a dry pan, lightly toast all the flaked almonds until they just start to colour – keep shaking as they will catch and burn easily if left. Tip onto a plate to cool.
  • In a blender, place 2/3 of the almonds, plus all of the basil, garlic, Parmesan, olive oil, and a pinch of salt and pepper. Blitz until you have a smooth pesto.
  • Add the chilli and pulse until chopped – I like it if there are still some larger chilli pieces flecked through the pesto.
  • When the pasta is al dente (about 8-10 minutes should do it), drain and transfer back into the pan.
  • Stir the pesto through – it’s now ready to serve.
  • Serve onto plates and sprinkle with the remaining toasted almonds.


Calories: 510kcal | Carbohydrates: 42g | Protein: 12g | Fat: 33g | Saturated Fat: 5g | Cholesterol: 5mg | Sodium: 135mg | Potassium: 264mg | Fiber: 3g | Sugar: 2g | Vitamin A: 825IU | Vitamin C: 19mg | Calcium: 154mg | Iron: 2mg