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Preparation time
0min
Total time
0min
Portion
0 portion(s)
Level
easy
  • TM 31
published: 2013/10/30
changed: 2013/10/30

Ingredients

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

Accessories you need

  • Spatula TM5/TM6
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Recipe's preparation

  1.  

    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. 

Tip

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.

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

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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Clone of My Traditional Italian Basil Pesto

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