Ingredients
10 portion(s)
Pesto Method
- 50 g parmeson cheese, grated
- 70 g pinenuts, toasted
- 3 clove garlic
- 2 cups nasturtium leaves
- .5 cup nasturtium stems
- 160 g olive oil
- 600 g water, for blanching nasturtium leaves
Bread
- 450 g lukewarm water
- 1 tbsp dried instant yeast
- 2 tsp salt
- 750 g bakers flour
- 100 g olive oil
- 1 level teaspoon sugar
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6
1h 15min
Preparation 30minBaking/Cooking -
7
medium
Preparation -
8
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
1. Put parmesan into the bowl and grate 4 sec/speed 10. Put aside and wipe out bowl.
2.Roast pine nuts on varoma temperature,
"Counter-clockwise operation" 3 min/speed 1 for until toasted to your taste. (I like mine well roasted and roast for 13 min). Set aside.3. Heat approximately 600g of water to 5min/100 degrees/speed 1. Prepare an ice-water bath and set aside.
4. Add nasturtium leaves to boiling water. blanch for 10 sec by submerging the leaves with the spatular. Drain and transfer to ice-water bath until cool. Once cooled drain and set aside.
5. Chop nasturtium stems 5 sec/speed 5 . Check and chop for a little longer if need be. Put aside.
6. Put nasturtium leaves, pinenuts and garlic into the thermomix and blend 5 sec/speed 10. Scrape down bowl.
7. Add oil and blend 10 sec/speed 7. Scrape down bowl.
8. Add parmesan and chopped nasturtium stems back into mix and stir
"Counter-clockwise operation" 20 sec/speed 1 or until well mixed.1. Place water and yeast into bowl and heat 3 min/37deg/speed 1.
2. Greese round baking tin and set aside.
3. Add all other ingrediants into mixing bowl and mix for 5 sec/speed 7 to combine.
4. knead for 2 min/
"Dough mode" 5. Let dough rise for 30 minutes or until doubled in size.
6. Roll onto ThermoMat into large rectangle and sprinkle with a little flour. Spread nusturtium pesto over dough.
7. Cut 3-4cm wide strips and fold each dough strip in a concertina pattern and place cut side up into a 24cm springform tin until all the strips are pressed in together.
8. Bake for approximately 40-45 minutes at 180 degrees
Pesto Method
Bread Method
Accessories you need
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Simmering basket
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Spatula TM5/TM6
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Tip
Nasturium Pesto
Add a little bit of lemon juice in step 8 to give this recipe a little bit of extra kick.
Oil will separate a little. stir before serving if not serving immediately.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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