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Scotch Bonnet (Naga) Pesto

Scotch Bonnet (naga) Pesto Chicken - Homemade Pesto.

I bought two basil plants from sainsbury and they smelt so fresh that I had to make something with them. What better than a freshly made pesto? But I had to add some thing to make it a little hot, and I had a naga (scotch bonnet) in the fridge. I made the chicken with the pesto and had it with penne pasta. It tasted soooooo good.


500g chicken thigh, cut in small pieces

3 tbs olive oil

salt to taste

For the Pesto I cup of fresh basil leaves 8 - 10 Macadamia nuts (roasted) 10 Pitted olives 2 garlic clove 2 tbs olive oil Half of Scotch bonnet Salt to taste

METHOD 1. First make to pesto by placing all the pesto ingredients in a small food processor and blitz into a course paste.

2. Heat oil in a skillet and fry the chicken for approximately 15 minutes, until the chicken is sealed and cooked.

3. Add the pesto, mix well and cook for 5 more minutes.

4. Take off the heat. Add fresh basil.

Pesto chicken is perfect with penne pasta or topped on leafy salad.


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