This chilli pesto is packed with flavour, thanks to a winning combination of fresh chilli, paprika and sun dried tomatoes alongside those classic pesto staples: toasted pine nuts, fresh basil, Parmesan, garlic and olive oil.
Warm a pan over a medium heat and add the pine nuts. Toast for a couple of minutes until golden. Keep an eye on them and keep shaking/stirring as they can easily burn.
Remove the pine nuts from the pan and allow to cool, then add to the food processor bowl with the chilli, sun dried tomatoes, garlic, cheese, basil, half the oil and a pinch of salt and pepper.
Blitz until coarsely broken down, then add the remaining oil and paprika.
Blend until you a pesto that is well combined but still with some texture. You can add extra oil to loosen, if you like.
Transfer to a bowl and enjoy. If storing for later, some extra oil on top before you add the lid will help keep it fresh.