Basil Pesto, Thermomix®
The basic recipe for a beautifully fresh Thermomix® basil pesto, perfect for pasta and a lovely flavour for Mediterranean dishes and salads. Stored properly it keeps for 2 to 3 weeks. This recipe makes about 350 g of pesto.
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.
Video
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More InformationNotes
Tip: To sterilise the jars, rinse jars and lids with boiling water (careful, risk of burns) and leave to dry on a clean tea towel.
Fill the pesto into a sterilised jar and make sure the top layer is fully covered with olive oil. Stored this way, the pesto keeps for 6 months.
Nutrition facts
Serving: 1serving (350 g)Calories: 522kcalCarbohydrates: 4gProtein: 12gFat: 53gSaturated Fat: 10gPolyunsaturated Fat: 8gSodium: 693mgSugar: 1gVitamin A: 1518IUVitamin C: 5mgCalcium: 346mgIron: 2mg
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