Ingredients
- 500 g flat leafed parsley, fresh
- 125 g pine nuts, toasted
- 125 g Parmigiano Reggiano Cheese, cubed
- 125 g olive oil, Extra Virgin
- 2 cloves garlic, peeled
- salt, to taste
- lemon juice, to taste
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6
10min
Preparation 10minBaking/Cooking -
7
easy
Preparation -
8
-
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. Place Parmigiano Reggiano Cheese into mixing bowl and grate 15 sec/speed 10.
2. Add toasted pine nuts, garlic cloves, flat leafed parsley leaves, extra virgin olive oil, salt and lemon juice, chop 20 sec/speed 7. Serve immediately or transfer into a jar, seal and store in the refrigerator. Suitable to freeze in appropriate containers.
This is a classic, fresh tasting sauce that originated in Genoa, Italy; it can be used on a variety of dishes and is a favourite with pasta. Pesto is Italian for "pounded".
Parsley Pine Nut Pesto
Accessories you need
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Spatula TM5/TM6
buy now
Tip
Serve with all types of pasta.
Keep pesto in refrigerator for up to one month, and in freezer for up to three months.
Substitute 30 g of Parmigiano Reggiano Cheese with 30 g of Pecorino Cheese.
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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Comments
Add a commentThis was way to bitter & strong. ...
This was way to bitter & strong.
I halved the mixture & only used 200g of fresh parsley & it was just like eating a bunch of parsley by itself as the other ingredients were way overpowered. I tried to rescue it by adding extra Parmesan & cream but even my husband who normally loves pesto wouldn’t eat it as it was too strong for him too. I can usually save recipes if they don’t turn out exactly to our taste but this went straight in the bin.
Beautiful recipe, I reduced
Beautiful recipe, I reduced the parsley as per the comments, it was around 350g whole. Incredibly tasty, mild and smooth.
A great way to use up an abundance of parsley!
Agree that 500g is too much,
Agree that 500g is too much, it's a bit too bitter with parsley and it lost the cheese flavour. I used cashews instead of pine nuts, and it's still good.
500g of parsley seems a
500g of parsley seems a little too much! However I made this with about 3 good handfuls of flat leaf and curly parsley and it was amazing. Will be making again thank you for sharing.
This pesto is awesome!!!! I
This pesto is awesome!!!! I used about two and a half bunches of parsley (not the 500g recommended) & it tastes delicious. Can't wait to put it with some pasta but it would even be nice as a spread on crusty bread. Will definitely be making this again