- 1 cup firmly packed basil leaves
- 80 g extra-virgin olive oil, plus extra to top
- 50 g pine nuts
- 2 cloves garlic, peeled
- 60 g parmesan, cubed
- Sea salt to taste
Place parmesan cubes in TM bowl. Grate 10 sec, speed 9. Scrape out parmesan and set aside.
Put garlic in TM bowl. Mince 3 - 5 sec, speed 7. Scrape down sides.
Add basil, oil, pine nuts, and salt to TM bowl. Turbo pulse a few times until the desired consistancy is achieved.
When evenly blended, stir in grated parmesan 5 sec, speed 5.
Spoon pesto into clean dry screw top jars. Press down with the back of a spoon to ensure there are no air pockets and seal with a film of olive oil. Store in the refrigerator.
I usually use cashew nuts instead of pine nuts, just because I prefer the flavour.
If you have enough basil on hand, you can make 3x the quantities of this recipe successfully in the Thermomix at once.
The layer of oil on top creates a seal, so that air does not oxidise the basil leaves, keeping your pesto a bright green. However, if a little oxidisation does occur around the top, it does not effect the flavour at all and is still perfectly ok to eat.
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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