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Serve this chili pesto with pan-seared red snapper, salmon, or any fish of choice. This also works served over seared chicken breast.
1/2 cup toasted almonds, without peels
1/2 cup toasted pistachio
2 cloves garlic, crushed
2 Tuscanini Calabrian Chilis, seeds removed
1 cup fresh, cleaned basil leaves
1 cup fresh, cleaned parsley
1/2 cup Tuscanini Olive Oil
2 tablespoons Calabrian chili oil
Kosher salt
freshly ground black pepper
Start by placing the fresh herbs on a cutting board. Begin chopping them using a chef’s knife.
Add the nuts and continue chopping, set aside.
Remove the seeds from the Calabrian chilies and chop roughly, add crushed garlic.
Combine all ingredients in a mixing bowl, stir in the oil, add salt and pepper to taste.
Refrigerate in an airtight jar.
Before serving, drizzle in a bit of olive oil.
Sponsored by Tuscanini
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