Our simple and flavour packed Thermomix Basil Pesto is made with just 5 ingredients and makes a delicious dip or pasta sauce!
We go through a LOT of pesto in our house... whether it's as part of a grazing platter, used as a pasta sauce, stuffed inside chicken, as a scroll filling, stirred through risotto, in potato salad or drizzled over pizza!
So making homemade basil pesto in the Thermomix is a great money saving option for us... plus we know exactly what's going in to our pesto!
Why You're Going To Love This Recipe
Our Thermomix Basil Pesto tastes just as delicious as your favourite store-bought pesto!
- Versatile - mix it up by using roasted cashews in place of the pine nuts, add a little chilli or even some rocket!
- Change The Texture - making your own homemade pesto means that you can change up the texture depending on what you're using it for. If you're making pesto to use as a sauce, add extra oil to thin it out. If you'd like a chunky style dip, simply use less oil.
- Double The Recipe - need a big batch of pesto? No worries! Simply double our recipe.
What You Need
Just a handful of flavoursome ingredients are needed to make Thermomix Basil Pesto!
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- Basil - use fresh basil leaves
- Parmesan Cheese - use a block of parmesan cheese
- Garlic - use jarred minced garlic or mince a fresh clove
- Pine Nuts - or substitute with cashews
- Olive Oil - use more or less depending on your desired pesto texture
Step By Step Instructions
Let's make basil pesto in the Thermomix!
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Toast The Pine Nuts
Place the pine nuts into a frying pan over low heat.
Stir until lightly golden and then set aside to cool.
TIP: continue stirring occasionally and watch the pine nuts carefully as you don't want them to overbrown.
Step 2 - Mix
Place the basil, parmesan cheese, garlic, salt and pepper into the Thermomix bowl.
Mix and then scrape down the sides of the bowl before mixing again.
Add the pine nuts and chop for 1 second.
Step 3 - Add The Olive Oil
With the blades turning, slowly add the olive oil until your pesto is at your desired texture.
Store in an airtight container in the fridge for up to 3 days.
Expert Tips
- Mix & match - switch up the pine nuts with cashews for a yummy variation!
- Use roasted/toasted nuts - for crunch and flavour, toast the pine nuts in a frying pan before using, or use roasted cashews.
- For a chunkier pesto dip - use 50g-75 of olive oil.
- For a smoother pesto that can be used as a pasta sauce - use 100g olive oil.
- Store in an airtight container in the fridge for up to 3 days.
- To avoid the pesto turning brown, add a very thin layer of olive oil to the top when storing.
- This recipe is not suitable for freezing.
FAQs
Yes! Simply use less olive oil (see tips above).
No - toasting the pine nuts is essential as it adds crunch and flavour. Alternatively, you can use roasted cashews.
Add a very thin layer of olive oil to the top when storing in an airtight container.
Related Recipes
The Thermomix is such a dream machine when it comes to making delicious dips.
Here's a few more of our favourite Thermomix dip recipes:
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There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!
Thermomix Basil Pesto
Equipment
- Thermomix
- Frying Pan
- Stovetop
Ingredients
- 50 g fresh basil leaves
- 50 g parmesan cheese
- 1 teaspoon minced garlic
- salt and pepper to taste
- 60 g pine nuts or cashews
- 75 g - 100g olive oil see notes
Instructions
- Toast the pine nuts or cashews in a small frying pan over low heat until lightly golden. Set aside.
- Place the basil, parmesan cheese, garlic, salt and pepper into the Thermomix bowl. Mix for 5 seconds, Speed 6. Scrape down the sides and repeat for a further 5 seconds, Speed 6.
- Add the pine nuts and chop using the Turbo function for 1 second.Scrape down the sides of the bowl and repeat for a further 1 second.
- Turn the machine to Speed 1, and with the blades turning, very slowly add the olive oil through the MC hole on the lid.
Notes
- Mix & match - switch up the pine nuts with cashews for a yummy variation!
- Use roasted/toasted nuts - for crunch and flavour, toast the pine nuts in a frying pan before using, or use roasted cashews.
- For a chunkier pesto dip - use 50g-75 of olive oil.
- For a smoother pesto that can be used as a pasta sauce - use 100g olive oil.
- Store in an airtight container in the fridge for up to 3 days.
- To avoid the pesto turning brown, add a very thin layer of olive oil to the top when storing.
- This recipe is not suitable for freezing.
Lucy says
Excellent