lasagna with home made spicy pesto 7

The word “pesto” comes from “pestare”, which means to crush or grind, as with a pestle. I make my pesto in the blender in immersion, but to truly mash up the garlic, basil and flavor a mortar and pestle is the way to go. The basic ingredients are basil leaves, pine nuts, salt, garlic, Parmesan cheese, pecorino cheese and a very good quality olive oil. But to satisfy my unconditional love for that spicy and pinch flavor I added a dry chilly pepper flaxes, which goes really well with the delicate pesto.

lasagna with home made spicy pesto
Basil pesto darkens when exposed to air, so if you want to store you have two options:
    1. Cover tightly with plastic wrap making sure the plastic is touching the top of the pesto and not allowing the pesto to have contact with air.
    2. Drizzle a light layer of olive oil over the top the pesto so that it will not have contact with air, this way it will not have a darker color

lasagna with home made spicy pesto 4

If you want to freeze the pesto, it is better with out the cheese. Line an ice cube tray with plastic wrap, and fill each pocket with the pesto. Freeze and then remove from the ice tray and store in a freezer bag. When you want to use, defrost and add in grated Parmesan and pecorino cheese.

lasagna with home made spicy pesto 3

lasagna with home made spicy pesto 5


  • 1 tablespoon pine nuts
  • 1 teaspoon coarse salt
  • 2 teaspoon garlic oil
  • 2 teaspoon dry chilly pepper flakes
  • 50 gram basil leaves
  • 6 tablespoon grated pecorino cheese
  • 6 tablespoon grated Parmesan cheese
  • Enough extra virgin olive oil to dissolve  mixture


  • A fresh lasagna pasta ( if not available we can use the dry lasagna pasta, it is just gonna take a little bit longer to cook)
  • Salted boiling water


  • A little bit of pine nuts
  • A little bit of pepper flaxes
  • Parmesan cheese
  • some basil leaves


  1. To make a pesto you can use a blender in immersion, food processor, or move over to pestle and mortar. Add the pine nuts and the salt, start blending them together
  2. Add the garlic oil, the chilly pepper flaxes, a little bit of basil leaves, a little bit of pecorino cheese, a little bit of Parmesan cheese and a little bit of oil, then blend till homogeneous
  3. Finish all the ingredients alternating each of them
  4. cook the lasagna in the boiling water then drain al dente
  5. If you are going for a thinner pesto you can add more oil ( that is the reason I didn’t put a measurement for the oil)
  6. To store the pesto, put it in an air tight container ( useful tips: cover the top of the pesto with olive oil this way it will not have a darker color)
  7. In a bowl pour the pesto add a little bit of cooking water, just to warm it up, add the cooked lasagna cover each lasagna leaves with the pesto
  8. Serve on a plate with a sprinkle of Parmesan cheese, pine nuts, pepper flaxes and some basil leaves on top. ENJOY

Author: myspicypasta

I'm Hirut, originally from Ethiopia and now living in Italy. I'm a happily married, a mother of one and professional assistant cook.


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