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Clone of My Traditional Italian Basil Pesto



0 portion(s)

3 Medium size garlic cloves

  • 2 cloves garlic

80g Pine nuts

  • 80 grams pine nuts

Extra virgin olive oil, keep on hand as you will need to add gradually

1 tablespoon Rock Salt

  • 1 tablespoon rock salt

3 Bunches of fresh Basil

300 grams Parmesan Cheese, Reggiano


Recipe's preparation


    Place the basil, parmesan cheese and garlic cloves in thermomix bowl. Blend for 15 seconds on speed 8. It will be of smooth consistency.

    Add 150mls of olive oil (the more olive oil you add the runnier it will be. It is better for it to be like this when adding to cooked pasta).

    I suggest you add oil by your own judgement, if you think it requires more than add more.


    Blend again, speed 4 until combined.

    Add pine nuts and rock salt. Mix for 15-20 seconds, speed 8.

    This will make close to 500g. Scrape out in into a glass jar, add some oil on top to keep. 


Accessories you need

  • Spatula TM31
    Spatula TM31
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Traditionally this is added to fresh batch of pasta and nothing beats it since there are no preservatives etc.


Fresh chilli can be added for that little bit of extra heat.


Serving suggestions:


Add a teaspoon to minestrone.


Add to pizzas for topping as it adds bite.


In summer add to salad dressings for a fresher taste.


Layer it up by adding a dollop on top of a freshly sliced tomato with a slice of bocconcini on to a serving platter.

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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  • Hubby loved it. I used a little less cheese

    Submitted by Lyshie26 on 14. January 2017 - 14:51.

    Hubby loved it. I used a little less cheese

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  • Brilliant pesto, love it 

    Submitted by ckirk1980 on 4. November 2016 - 09:18.

    Brilliant pesto, love it 

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