Fresh basil pesto, made in the Thermomix® in 10 minutes. Six ingredients, makes about 350 g, keeps for 2 to 3 weeks in the fridge — and up to 6 months if you cover the top with a layer of olive oil. The classic for pasta and a beautiful flavour for Mediterranean dishes and salads.
The trick with Thermomix® pesto: chop the cheese first on its own at high speed, then the garlic, and only after that add the basil and pine nuts so the leaves stay green and fresh. Don’t over-blend the basil, or it will turn dark.
Basil Pesto, Thermomix®
Ingredients
- 100 g Parmesan or Pecorino
- 2 garlic cloves
- 50 g pine nuts
- 100 g fresh basil leaves
- 1/2 tsp salt
- 150 g olive oil + a little more for topping
Instructions
- Cut the cheese into pieces, place in the mixing bowl, 10 seconds / speed 10, then scrape down with the spatula.
- Peel the garlic, place in the mixing bowl, 3 seconds / speed 8, then scrape down with the spatula.
- Add the remaining ingredients and blend 15 seconds / speed 8.
- Spoon the pesto into a sterilised screw-top jar, cover the top with a little oil and store in the fridge.
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Nutrition facts
How long does it keep? In a sterilised, sealed jar with a layer of olive oil on top, the pesto keeps for 2 to 3 weeks in the fridge. If the top is fully covered with oil at all times, it can keep for up to 6 months.
Tip: Pesto freezes well. Fill into ice-cube trays, freeze, then store the cubes in a zip-lock bag. Perfect single portions for pasta nights.
