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Basil and Kale Pesto



12 portion(s)


  • 50 grams parmesan cheese cubed
  • 2 cloves garlic
  • 1 tablespoon capers
  • 1 bunch basil, stalks and all, approx 100-140g
  • 1 --- rind of a lemon
  • 1 sprig shallot
  • 50-70 grams Kale, leaves only
  • 50 grams macadamias
  • 50 grams Cashews
  • 100 grams olive oil

Recipe's preparation

  1. Place parmesan, garlic, cashews and macadamias in tm bowl and mill on sp9 for 10-15 secs.

    Add lemon rind, capers, basil, kale and shallot and chop on sp6 for 10-15 secs.

    Scrape down sides and add olive oil, then blend for 30 secs on sp4.

    Serve on warm pasta, fish, steak, or as a yummy dip!



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Always use double the amount of basil to kale, otherwise the kale dominates the flavour.

Substitute kale for baby spinach or rocket.

Add a squeeze of lemon juice or some fresh chillis for a kick.

Blend with fresh feta to make a yummy dip.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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Add a comment
  • I actually made a few

    Submitted by Isy on 27. June 2014 - 13:57.

    I actually made a few adjustments to this (eg I didn't add capers) but the combination of cashew and macadamia was just delicious! I really love this recipe. It was super popular with all my mates, too. Yay! tmrc_emoticons.-)

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