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Chunky basil pesto dip



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
  • 50 g macadmia nuts, Roasted in pan
  • 60 g extra virgin olive oil, to taste, plus extra for covering pesto
  • 1 pod chilli red, dried or fresh
  • 6
  • 7
  • 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.

Recipe's preparation

  1. Place Parmesan, garlic and chilli into mixing bowl and grate 10 sec/speed 9. Scrape down sides of mixing bowl with spatula. The amount of chilli can be reduced or removed depending on you hot you want it.

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


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.

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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