Preparation time
10min
Total time
10min
Portion
340 g
Level
easy
Tested
- TM 5
published: 2014/12/22
changed: 2014/12/29
Ingredients
- 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
- 160 g Raw Cashew Nuts
- 60 g extra virgin olive oil, to taste, plus extra for covering pesto
- 1 tbsp white wine vinegar, to taste
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place Parmesan and garlic into mixing bowl and grate 10 sec/speed 9. Scrape down sides of mixing bowl with spatula.
Add all remaining ingredients and chop Turbo/1 sec/4-5 times, or until a rough, yet evenly chopped, consistency is achieved.
Serve immediately or transfer into a sealable jar and top with olive oil until just covered to store.
Tip
Double quantity: double all ingredients and chop 17 sec/speed 6 in step 2.
Variation:
Nut free dip: Replace the cashew nuts with sunflower seeds and proceed as per recipe.
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.
Thermomix Model
-
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.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Comments
Easy to make and it is a delicious dip. Freezes well and thaws easily.
OK.
Not much flavour.
Had to add double the parmesen, and added feta at the end.
Don't think i'll be making this again - mainly becasue my basil plant can't handle having 40grams of leaves removed...
YUM! I halved the parmesan to reduce the salt factor, and still so scrumptious. I'll admit to even eating a spoonful by itself - guilt-free thanks to knowing exactly what's in it! Great mixed with tomato and Thermie-made ricotta for a fresh salad.
YUM! I halved the parmesan to reduce the salt factor, and still so scrumptious. I'll admit to even eating a spoonful by itself - guilt-free thanks to knowing exactly what's in it! Great mixed with tomato and Thermie-made ricotta for a fresh salad.
YUM! I halved the parmesan to reduce the salt factor, and still so scrumptious. I'll admit to even eating a spoonful by itself - guilt-free thanks to knowing exactly what's in it! Great mixed with tomato and Thermie-made ricotta for a fresh salad.
YUM! I halved the parmesan to reduce the salt factor, and still so scrumptious. I'll admit to even eating a spoonful by itself - guilt-free thanks to knowing exactly what's in it! Great mixed with tomato and Thermie-made ricotta for a fresh salad.
YUM! I halved the parmesan to reduce the salt factor, and still so scrumptious. I'll admit to even eating a spoonful by itself - guilt-free thanks to knowing exactly what's in it! Great mixed with tomato and Thermie-made ricotta for a fresh salad.
Thank you for this recipe. I have been wanting to make pesto but kept postponing because I thought it was going to be difficult. Your recipe is so easy and so yummy.
Absolutely love this dip ... so yummy on crackers
Flavoursome and easy will be a favourite
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