This is a quick and delicious recipe for Thermomix Pesto, made from scratch with fresh basil, garlic, pine nuts, Parmesan, and olive oil.
Pesto is a classic Italian cuisine staple that adds flavour to pasta, salmon, chicken, sandwiches and salads. However, making it from scratch can take time and effort. The Thermomix makes preparing homemade pesto a breeze.
We love serving our pesto stirred through Thermomix Spaghetti, Thermomix Ricotta Gnocchi and drizzled over our Thermomix Roasted Tomato Soup. It also tastes fantastic stirred into mashed potatoes.
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Why We Love This Recipe
- Quick and simple.
- Jazzes up a bland meal.
- Freezer-friendly.
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.
Step by Step Directions
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 such a versatile ingredient. Here are a few suggestions for using it:-
- Stirred into pasta for a fuss-free speedy meal.
- Topped on baked salmon.
- Used as a dip for veggies.
- Spread on sandwiches for lunch.
- A flavourful topping for soups.
FAQs & Expert Tips
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.
Yes, 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.
📖 Recipe
Thermomix Pesto
A deliciously versatile pesto made from scratch with fresh basil, garlic, pine nuts, Parmesan and olive oil.
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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