Spicy Long Hot Pesto
This long hot pepper pesto is a spicy twist on classic basil pesto, made with fiery long hot peppers, fresh basil, toasted almonds, and Pecorino Romano. It's creamy, nutty, spicy, and incredibly versatile, whether tossed with pasta, spread on sandwiches, or spooned over grilled meats, seafood, and vegetables. If you've been wondering what to do with long hot peppers, this easy pesto recipe is one of the best ways to use them!
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I make a lot of pesto in the summer because my garden always produces more basil than I can use fresh. It freezes beautifully, and there's nothing better than pulling out a jar in the middle of winter for a little taste of summer.
What are Long Hot Peppers?
Long hot peppers are slim, curved, hot peppers with thin skins and a mild pepper flavor similar to cubanelles, but they're usually incredibly spicy. They're very popular in Italian-American cooking, particularly in the New Jersey, Philly and New York areas.
I'm not sure if long hots are as common in the rest of the country, but here in New Jersey they're everywhere. Like any hot pepper, their heat can vary quite a bit. Some are surprisingly mild, while others will bring tears to your eyes!
The roasted peppers bring a lightness to the pesto similar to how tomatoes do in Trapanese pesto, but they also bring a ton of spice! It adds another dimension that makes this pesto so much more interesting than others.
You can make this with any type of nuts you want, from pine nuts to walnuts, pistachios, or even sunflower seeds. I went with almonds since I love their crunch and their natural sweetness plays nicely with the heat. Use whatever you have on hand. You really can't go wrong.
I use Pecorino Romano in my long hot pesto since it's more common in southern Italy and Calabria where spicy pesto like this is popular. If you want a more mellow flavor, Parmigiano Reggiano is great here too.
You can play around with the ingredient ratios and make this just the way you like it. I add a bit of lemon juice at the end to help bring all of the flavors out, but you can also skip it in a pinch depending on how you want to use it.
While this pesto is delicious tossed with pasta, my favorite way to enjoy it is actually as a sandwich spread. Slather it on a seeded Italian roll with chicken cutlets, broccoli rabe, and sharp provolone, or try it with prosciutto, mozzarella, and tomato!
Want more great pesto recipes? Try this Sicilian pistachio pesto, the classic Genovese pesto, or a lighter pesto alla Trapanese with tomatoes.
Why This Recipe Works
- A fresh, spicy twist on classic pesto.
- Easily adapted with different herbs, nuts, and peppers.
- The heat, texture, and flavor can all be adjusted to your taste.
- Easy to make ahead and freezes beautifully.
- Great on pasta, sandwiches, salads, meat, seafood, and vegetables.
Ingredients For Long Hot Pepper Pesto
Long hot peppers - Fresh, young long hots will give that vibrant green pesto color and a more vegetal flavor. You can also use ripened, red long hots, which will be sweeter and more fruity, but will create a more brown color mixed with the basil and nuts. If you can't find them, Anaheim peppers work well as a substitute, or use cubanelle peppers for a mild option.
Almonds - I love almonds in this pesto but it can work with any nut of your choosing. Lightly toast the nuts first to bring out their natural oils for the best texture and flavor.
Basil - Use the freshest basil you can find. Genovese or sweet Italian basil are both great, but you can use any variety.
Olive oil - The better the olive oil, the better the pesto. Choose high-quality extra virgin olive oil for best results.
Cheese - Finely grated Pecorino Romano will make this pesto creamy, tangy, and salty. Use Parmigiano Reggiano if you want something milder. Freshly grated cheese is always best. Avoid pre-grated where you can.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Oven
- Plastic wrap
- Food processor, blender, or immersion blender
- Airtight container
How to Make Long Hot Pepper Pesto
- Preheat the oven to 425°F. Roast the long hot peppers, turning occasionally, until blistered and charred all over, about 10-15 minutes. Transfer to a bowl and cover tightly for 10 minutes to steam.
Pro Tip: Don't be afraid to get the pepper really dark. This will be peeled off later but will leave a nice smoky quality.
- Peel away the charred skins, then cut off the stems, open up each pepper, and use a knife to scrape out the seeds. Pat the peppers dry if they're very wet.
- Add the almonds, garlic, and salt to a food processor and pulse until finely chopped.
- Add the roasted peppers, basil, lemon juice, and olive oil. Process until mostly smooth, scraping down the sides as needed. It should still have a little texture.
Pro Tip: If you want an extra bright green pesto and your basil isn't looking very fresh, blanch the leaves in boiling salted water for 10 seconds and immediately shock them in ice water. Then drain well and press the basil firmly against a fine-mesh sieve to remove as much excess water as possible. This will lock in its bright green color and help it last longer in the pesto, without oxidizing as easily.
- Transfer to a bowl and stir in the Pecorino Romano until combined. Taste and adjust the seasoning as needed.
- Serve immediately or transfer to an airtight container. Cover the surface with a thin layer of olive oil before refrigerating to help preserve the color.
Best Pesto Making Tips
- Long hot peppers vary in heat. Taste a small piece after roasting if you want an idea of how spicy your pesto will be. Leave in the seeds for extra heat.
- If your peppers are very hot, wear food-safe gloves when handling.
- Toast the almonds until just fragrant and very lightly golden, not brown. Let them cool completely before blending.
- Pulse the food processor rather than run it continuously if you want to preserve more texture and avoid bruising the basil leaves too much.
Hot Pepper Pesto Variations
- Try it with other peppers like jalapeños, Hatch chiles, Anaheims, serranos, or cubanelles for a non-spicy version.
- Use Parmigiano or Grana Padano for a more mellow flavor.
- Swap in different herbs or a mix of parsley, carrot tops, spinach, ramps, or arugula.
- Make it with other nuts such as cashews, hazelnuts, walnuts, pistachios, pumpkin seeds, or sunflower seeds.
Ways to use Long Hot Pepper Pesto
This spicy pesto is incredibly versatile and can be used in many different ways.
Try it smeared on a homemade focaccia sandwich filled with crispy chicken cutlets, garlicky sautéed broccoli rabe, and some slices of sharp provolone cheese.
Spoon it on top of fiery eggs in purgatory for breakfast, or use it as a sauce for pan seared tuna, seared filet mignon, or tender seared scallops.
You can also use it to make a spicy version of my pesto chicken soup with kale and white beans or this simple ricotta pesto pasta!
How to Store Pesto
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Add a layer of extra olive oil on top to preserve the color and flavor.
For longer storage, make a large batch and freeze to use at a later date. Freeze in ice cube trays or small jars with a tight-fitting lid. Make sure to leave a bit of room on top to allow for expansion, as well as a thin layer of olive oil to help prevent oxidation.
Transfer the pesto ice cubes to a zip-top freezer bag and remove as much air as possible before sealing. Frozen pesto will keep for up to 6 months.
FAQs
Long hot peppers have different levels of heat and this will determine the final result. Taste a small piece after roasting to evaluate the pepper's spiciness. Remove the seeds if you want less heat or consider using fewer peppers.
Yes, you can opt for a traditional mortar and pestle, adding the oil slowly, or use an immersion blender in a tall, narrow container.
This happens due to oxidation from air exposure, using old basil, over-blending, or not adding oil to the surface after storage. The blanching trick mentioned above helps prevent this from the start.
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Long Hot Pepper Pesto
Ingredients
- 4 long hot peppers
- ½ cup almonds lightly toasted and cooled
- 1 large garlic clove or 2 small
- ½ teaspoon Diamond Crystal kosher salt or to taste
- 1 ½ packed cup fresh basil leaves
- 1 tablespoon fresh lemon juice
- ½ cup extra virgin olive oil plus more as needed
- ½ cup Pecorino Romano cheese finely grated
Instructions
- Preheat the oven to 425°F. Roast the long hot peppers, turning occasionally, until blistered and charred all over, about 10-15 minutes. Transfer to a bowl and cover tightly for 10 minutes to steam.4 long hot peppers
- Peel away the charred skins, then cut off the stems, open up each pepper and use a knife to scrape out the seeds. Pat the peppers dry if they're very wet.
- Add the almonds, garlic and salt to a food processor and pulse until finely chopped.½ cup almonds, 1 large garlic clove, ½ teaspoon Diamond Crystal kosher salt
- Add the roasted peppers, basil, lemon juice and olive oil. Process until mostly smooth, scraping down the sides as needed. It should still have a little texture.1 ½ packed cup fresh basil leaves, 1 tablespoon fresh lemon juice, ½ cup extra virgin olive oil
- Transfer to a bowl and stir in the Pecorino Romano until combined. Taste and adjust the seasoning as needed.½ cup Pecorino Romano cheese
- Serve immediately or transfer to an airtight container. Cover the surface with a thin layer of olive oil before refrigerating to help preserve the color.
Notes
- Long hot peppers vary in heat. Taste a small piece after roasting if you want an idea of how spicy your pesto will be. Leave in the seeds for extra heat.
- If your peppers are very hot, wear food safe gloves when handling.
- Toast the almonds until just fragrant and very lightly golden, not brown. Let them cool completely before blending.
- Pulse the food processor rather than run it continuously if you want to preserve more texture and avoid bruising the basil leaves too much.
- Don't be afraid to get the pepper really dark. This will be peeled off later but will leave a nice smoky quality.
- If you want an extra bright green pesto and your basil isn't looking very fresh, blanch the leaves in boiling salted water for 10 seconds and immediately shock them in ice water. Then drain well and press the basil firmly against a fine-mesh sieve to remove as much excess water as possible. This will lock in its bright green color and help it last longer in the pesto, without oxidizing as easily.
