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Habanero Pesto

Habanero Pesto


  • 5 cups basil leaves packed well
  • 5 teaspoons minced garlic approximately 1 head
  • 2 to 3 habanero peppers depending on heat level desired, seeded and stemmed
  • 1/3 cup olive oil
  • 1/3 cup Parmesan cheese grated
  • 2 tablespoons pine nuts
  • 3/4 cup sunflower seeds toasted


  • Place the garlic and basil into a food processor and process until it's in paste form.
  • Add the remaining ingredients and continue to process the mix, until you have a slightly grainy pesto paste.
  • Use immediately, or for best flavor, allow the pesto to rest for one hour prior to use to allow the flavors to meld.


Two habaneros is fiery. Three habaneros is like you just threw oil on that fire. Take care with that extra habanero. Two is enough for most. Use gloves when handling these extra-hot chilies.