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1 Chunky basil pesto dip

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Chunky basil pesto dip

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Ingredients

340 g

  • 50 g Parmesan cheese, crust removed and cut into pieces (3 cm)
  • 1 garlic clove
  • 40 g fresh basil leaves
  • 20 g fresh flat-leaf parsley leaves
  • 160 g Raw Cashew Nuts
  • 60 g extra virgin olive oil, to taste, plus extra for covering pesto
  • 1 tbsp white wine vinegar, to taste
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  • 6
    10min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 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.
  • 9
5

Recipe's preparation

  1. Place Parmesan and garlic into mixing bowl and grate 10 sec/speed 9. Scrape down sides of mixing bowl with spatula.

  2. Add all remaining ingredients and chop Turbo/1 sec/4-5 times, or until a rough, yet evenly chopped, consistency is achieved.

  3. Serve immediately or transfer into a sealable jar and top with olive oil until just covered to store.

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Tip

Double quantity: double all ingredients and chop 17 sec/speed 6 in step 2.

Variation:

Nut free dip: Replace the cashew nuts with sunflower seeds and proceed as per recipe.

This recipe is featured in the Cooking with Thermomix and Cooking with Varoma cooking classes. This recipe is also suitable for TM31 and can be found in the Everyday Cookbook on pg 71.

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Comments

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  • Easy to make and it is a delicious dip. Freezes...

    Submitted by Megillam@bigpond.comq on 7. March 2022 - 21:47.

    Easy to make and it is a delicious dip. Freezes well and thaws easily.

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  • OK....

    Submitted by jazuri on 19. August 2017 - 12:09.

    OK.
    Not much flavour.
    Had to add double the parmesen, and added feta at the end.
    Don't think i'll be making this again - mainly becasue my basil plant can't handle having 40grams of leaves removed... Wink

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  • YUM I halved the parmesan to reduce the salt...

    Submitted by ThermoPixie on 22. April 2017 - 15:06.

    YUM! I halved the parmesan to reduce the salt factor, and still so scrumptious. I'll admit to even eating a spoonful by itself - guilt-free thanks to knowing exactly what's in it! Great mixed with tomato and Thermie-made ricotta for a fresh salad.

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  • YUM I halved the parmesan to reduce the salt...

    Submitted by ThermoPixie on 22. April 2017 - 15:02.

    YUM! I halved the parmesan to reduce the salt factor, and still so scrumptious. I'll admit to even eating a spoonful by itself - guilt-free thanks to knowing exactly what's in it! Great mixed with tomato and Thermie-made ricotta for a fresh salad.

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  • YUM I halved the parmesan to reduce the salt...

    Submitted by ThermoPixie on 22. April 2017 - 15:02.

    YUM! I halved the parmesan to reduce the salt factor, and still so scrumptious. I'll admit to even eating a spoonful by itself - guilt-free thanks to knowing exactly what's in it! Great mixed with tomato and Thermie-made ricotta for a fresh salad.

    Login or register to post comments

  • YUM I halved the parmesan to reduce the salt...

    Submitted by ThermoPixie on 22. April 2017 - 15:02.

    YUM! I halved the parmesan to reduce the salt factor, and still so scrumptious. I'll admit to even eating a spoonful by itself - guilt-free thanks to knowing exactly what's in it! Great mixed with tomato and Thermie-made ricotta for a fresh salad.

    Login or register to post comments

  • YUM I halved the parmesan to reduce the salt...

    Submitted by ThermoPixie on 22. April 2017 - 15:01.

    YUM! I halved the parmesan to reduce the salt factor, and still so scrumptious. I'll admit to even eating a spoonful by itself - guilt-free thanks to knowing exactly what's in it! Great mixed with tomato and Thermie-made ricotta for a fresh salad.

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  • Thank you for this recipe. I have been wanting to...

    Submitted by kuarta on 27. January 2017 - 14:46.

    Thank you for this recipe. I have been wanting to make pesto but kept postponing because I thought it was going to be difficult. Your recipe is so easy and so yummy.

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  • Absolutely love this dip ... so yummy on crackers...

    Submitted by Kyz-77_75 on 15. January 2017 - 19:01.

    Absolutely love this dip ... so yummy on crackers

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  • Flavoursome and easy will be

    Submitted by kat7400 on 13. November 2016 - 08:47.

    Flavoursome and easy will be a favourite

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  • Yummo. I added a really good

    Submitted by YoniTm5 on 4. September 2016 - 13:30.

    Yummo. I added a really good squeeze of lemon juice. It was all eaten very quickly! Thx.

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  • Easy to make, tasty and a

    Submitted by JeffnJulie on 18. April 2015 - 14:39.

    Easy to make, tasty and a good standby dip or pasta sauce.  Next time I think that I'll add the oil to the dip rather than cover the dip with oil.

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  • Gorgeous, will make again

    Submitted by Nerina on 14. April 2015 - 17:57.

    Gorgeous, will make again when the basil grows back tmrc_emoticons.)

    Nerina 🥰

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  • Made this version (smaller

    Submitted by MissyPerth on 29. January 2015 - 15:36.

    Made this version (smaller quantities & slightly different proportions to the EDC book). Stirred it through angel hair pasta and sliced some barbecued chicken breasts over the top - delicious and quick meal! Thanks.

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  • Delicious and so simple!!  I

    Submitted by jaydelong on 25. January 2015 - 15:43.

    Delicious and so simple!!  I made a double batch and gave some away as gifts tmrc_emoticons.) 

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