I discovered a pesto that’s more of a pesto, spicy tomato sauce hybrid–Filippo Berio’s Hot Chili Pesto. I love making pesto from scratch, but Filippo Berio’s pre-made pesto is a pretty great shortcut for a quick, tasty meal. I love how versatile this sauce is, and how robust the tomato and hot chili flavors are. You can use this sauce over pasta, but I had some fresh yellow squash and zucchini so I made zoodles. Zoodles are simply spiralized zucchini that make for a great pasta-like veggie. They’ve become so popular that they are sold at most grocery stores.
I simply sauteed the fresh zoodles in a little but of olive oil before topping them with Filippo Berio’s hot chili pesto. To make this a complete meal, add you favorite protein– chunks of baked chicken or even sauteed tofu would work great. Otherwise, it’s a great side dish. Top with pine nuts, shaved parmesan and fresh basil to really spruce it up and add a punch of flavor.
Zoodles with Hot Chili Pesto Recipe
1 large package zoodles OR 6 zucchini, spiralized
1 tablespoon extra virgin olive oil
1 jar Filipo Berrio Hot Chili Pesto (6.7 ounces)
Pine nuts, parmesan and basil, to garnish (optional)
Sautee the zoodles in a large skilled in the olive oil over medium heat until they just begin to soften, about three minutes. Alternatively, the zoodles can be lightly steamed. With the zoodles still in the skillet, add the jar of Filippo Berio Hot Chili Pesto. Stir until the zoodles are evenly coated in the sauce. Remove the skillet from the heat.
If adding chicken or tofu, add it to the skillet and stir. Serve immediately. This dish can be garnished with toasted pine nuts, parmesan cheese, and fresh or dried basil.
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