If you've never made pesto in the Thermomix, you're in for a treat. This homemade basil pesto is quick, vibrant, and takes less than 10 minutes from start to finish. It's perfect for pasta, pizzas, or freezing for later.
This pesto makes a delicious base for homemade pizza – try it with my Thermomix Pizza Dough for an easy weeknight meal. It's also great stirred through plain spaghetti or drizzled over a bowl of Thermomix Roasted Tomato Soup.
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Why You'll Love This Recipe
- Quick and fuss-free – ready in under 5 minutes with hardly any cleanup.
- Big flavour, minimal effort – a spoonful adds instant life to pasta, pizza, or grilled veggies.
- It freezes beautifully – make a batch and stash some for busy weeknights.
Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- Fresh basil - use the leaves and stalks and do not wash them; otherwise, they will be soggy! 20g is a lot, but it's worth it!
- Garlic - use one peeled clove.
- Pine nuts - no need to toast them beforehand, but you can if you want.
- Parmesan - roughly chopped.
- Olive oil - use a good quality extra virgin olive oil.
- Salt - to taste.
How to Make Thermomix Basil Pesto
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Grate the Parmesan for 10 seconds and transfer it to a separate bowl. There is no need to clean the Thermomix bowl.
- Add the basil, garlic, pine nuts, and olive oil to the bowl and mix for 15 seconds on speed 7. Scrape down the bowl and repeat.
- Add the reserved Parmesan cheese to the Thermomix bowl.
- Reverse mix for a few seconds until it's combined.
Serving Suggestions
Pesto is one of those ingredients that adds instant flavour to just about anything. Here are a few ways we love to use it:
- Swirled into soups just before serving for added richness.
- Tossed through warm pasta for a quick and satisfying dinner.
- Dolloped over baked salmon or grilled chicken.
- Served as a dip alongside crunchy vegetables or flatbread.
- Spread inside sandwiches or wraps for a flavour boost.
Storage
Store the Pesto in an airtight container in the refrigerator for up to five days. It will thicken slightly, so give it a good stir before using it.
A great way to freeze pesto is in ice cube trays, then store it in a zip-lock bag. It will last for up to 6 months.
Common Questions
Yes! You can easily swap pine nuts for almonds, cashews, walnuts, or sunflower seeds. Each nut has a slightly different flavour and texture, but the Thermomix blends them beautifully.
Yes, you can double the recipe, but keep an eye on the mixing time and scrape down the bowl as needed. Depending on your Thermomix model, you may need to extend the blending slightly for a smooth finish.
More Thermomix Sauces
📖 Recipe
Thermomix Basil Pesto
This fresh and flavour-packed pesto is made entirely in the Thermomix using basil, garlic, Parmesan, olive oil and pine nuts.
Ingredients
- 40g Parmesan
- 20g fresh basil, leaves and stalks (do not wash, or they will be soggy!)
- 1 garlic clove, peeled
- 30g pine nuts, note 1
- 100g extra virgin olive oil
- pinch of salt to taste
Instructions
- Add the Parmesan to the Thermomix bowl and grate for 10 sec/speed 10 until finely grated. Transfer to a separate bowl. There is no need to clean the Thermomix bowl.
- Add the basil, garlic, pine nuts and olive oil to the Thermomix bowl. Mix for 15 sec/speed 7. Scrape down the bowl with a spatula, then mix again for 15 sec/speed 7.
- Add the grated Parmesan, then mix for 3 sec/reverse/speed 5. Season with salt.
- The pesto is ready to eat! See the recipe post for serving suggestions. Store the pesto in an airtight container in the fridge. It will thicken slightly, so give it a good stir before using it.
Notes
1. Pine nuts - you can toast the pine nuts in a small frying pan over medium heat for a richer flavour.
Storage
Store in the fridge for up to 5 days in an airtight container.
To freeze, spoon the pesto into an ice cube container to freeze, then pop them out and store them in a zip lock bag. The pesto will last for up to 6 months in the freezer.
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