Espelette Chilli Pesto

Ingredients

4 Espelette chillis

3 garlic cloves

pinch salt

About half a cup of olive oil

Method

Wash and de-seed the chillis, cut off the tops and tails of the chillis

In a food processor, mince chill and garlic

Put chilli in a small glass container, add a pinch of salt, give it a stir and cover with oil

The mixture can stay in the fridge for up to a week, covered with cling film or an airtight lid.

Serving suggestions

Pan-fry in a non-stick pan on gentle heat, just enough to infuse the flavours of the garlic and chilli in the olive oil and serve immediately over fresh linguine pasta.

Lightly pan-fry with breasts of chicken and serve either hot or cold. The garlic and chilli will be slightly sweet, mildly spicy and a little bit crispy.

Photo of Espelette Chillis hanging against a white wall outside Narelle and Yves' kitchen.