1x 260g jar of sun-dried tomatoes in oil, drained
2 a clove of garlic, peeled
2 fresh Calabrian chillies or 3 regular fresh red chillies
2 tablespoons dried oregano
90ml extra virgin olive oil
90ml quality olive oil
It is not just the warmth they offer that should be used by chillies, but their sweetness and taste. Calabria is a region known for its soft, springy chillies in the south of Italy, so if you praise them here!


1.Thoroughly chop the sun-dried tomatoes, garlic, and chillies, then put them with the oregano in a pestle and mortier-the tomatoes are already salty, so no extra seasoning is required.
2.Stir well into a smooth paste and add the oils gradually. until the pesto is very loose.
3.Extra virgin olive oil has a heavy fragrance, so I use a milder aroma oil to cut it-quality vegetable oil is also mild.
4.Serve the pesto with your favourite pasta (penne, farfalle or spaghetti) and a grating of Parmesan, or spread it on bruschetta for a delicious snack- you will love it!

It is not just the warmth they offer that should be used by chillies, but their sweetness and taste. Calabria is region known for its soft, springy chillies in the south of Italy, so if you praise them here!

Leave a Reply

Your email address will not be published.