A quick recipe for a spicy Italian condiment
Pesto peperoncino/pepperoncino is a great addition to pasta, and in many Italian houses will be a table condiment. Pasta be damned - add it to anything for a zesty bit of heat.
INGREDIENTS
a large bunch of parsley - we're talking tree
2 garlic bulbs
4 fresh green chillies - you can use any colour you like; I just like this being a vibrant green
olive oil & salt
Watch the video
METHOD
Smash and peel the garlic
Top the chillies. I leave the seeds in for heat, but you can remove them as desired
Stick everything: parsley (stalks and all), garlic and chillies in a jug or a blender with a good teaspoon of salt and a very good glug of olive oil
Blitz like a mad blitz demon until it's very smooth - add more olive oil if you need to
Sterilise a jar (boiling water) and spoon in your paste
flatten it down with a spoon to get out any air pockets
Top with olive oil - each time you use it, make sure you tap it all down below the oil and add more oil as necessary
A teaspoon of this is enough to perk up many dishes - how hot it is depends on your chillies, and any seeds you leave in
It'll keep in the fridge for about 4-6 weeks