A dairy free chilli and basil pesto

This pesto recipe is a spicy take on the traditional Italian version; a healthy dairy and gluten free alternative that does not compromise on flavor.

SERVING SIZE: 1 medium sized jar PREP TIME: 10 mins COOK TIME: N/A


  • 125g fresh basil leaves, washed and dried
  • 1 cup pine nuts, toasted
  • ½ red chilli, seeds removed
  • 3 cloves garlic, chopped
  • 100ml extra virgin olive oil
  • 3 teaspoons lemon juice, freshly squeezed
  • ½ teaspoon ground black pepper


  1. Place all the ingredients into a blender.
  2. Process until smooth.
  3. Use immediately or store in an airtight container and refrigerate. If you are storing it, a thin layer of olive oil on top keeps it extra airtight and preserves the vibrancy of the colours.


  • Serve as an accompaniment to meat, fish, vegetables or on crackers
  • Vary it up by using different nuts and seeds or a combination (roasted pumpkin seeds and macadamia nuts work really well)
  • The flavours of this pesto intensify over days and it can be stored for up to 2 weeks in the fridge.

Filed under

Gluten freeDairy free

  • By Anita Stanfield, Authorised Wedding & Funeral Celebrant, Personal & Décor Stylist and Cookbook Author

    Anita is a lover of people and celebrates relationships. Her wealth of life experiences as a Daughter, Wife, Mother and Friend allow her to support people genuinely and caringly.

  • Photography: James Tolich

  • Photography: James Tolich