Albahaca pesto with hazelnuts in Thermomix

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22 June, 2025

Rein and your pasta (and something else) with this original and ultra easy pest

If you are one of those who believe that the pesto is done alone with Piñonesyou need an urgent culinary intervention.

And if you have not tried it yet hazelnutsprepare for an immediate arrow. Today I bring you a version of the classic Genoese pesto that is not only cheaper, but also tastier, with that roasted and sweet touch than only hazelnuts They know how to give. And, of course, we will do it with the Themomixthat cooking robot that some love with irrational passion and others still do not know what they need.

This Pesto of basil with hazelnuts It is ideal to get out of the “tomato with everything.” It is powerful, aromatic and creamy, perfect for lifting a plate of pasta in 10 minutes, dressing a capped salad, spreading in toasts or even accompanying a white baked fish. And the best: it is done in two steps, without staining more than the robot glass. Here we don’t come to suffer.

Albahaca pesto with hazelnuts in Thermomix

People

Cooking time:

10 minutes

Total time

10 minutes

Kitchen

Themomix

Category:

Sauces with Thermomix

Pesto ingredients of basil with hazelnuts in Thermomix

🧀 80 g of Parmesan cheese (better in block than grated, thanks)
🌰 30 g of hazelnuts (can be roasted, without salt)
🧄 1 garlic clip
🌿 80 g of fresh basil leaves (no dry, please)
🫒 150 g of extra virgin olive oil (the good, which shows)
🧂 ½ teaspoon of salt

Counseling: If you want a citrus touch, add a teaspoon of lemon zest. It is not mandatory, but it gives Vidilla.

Pesto preparation of basil with hazelnuts in Thermomix

This is almost easier than opening an industrial pesto boat, with the difference that this is a thousand times richer and does not carry rare preservatives or aromas.
Step 1: Parmesan to power
Put the Parmesan cheese in your Thermomix’s glass. Program 15 seconds at 10 speed to grate it finely. If your block is very hard, you can leave it in pieces before so that the machine does not suffer.
Step 2: All inside
Add the hazelnuts, peeled garlic, fresh basil, olive oil and salt. Crush 20 seconds at speed 7. If you like a finer texture, you can crush a few more seconds.
Step 3: To save (and enjoy)
Pour the pesto into a glass jar with airtight lid. Guard it in the refrigerator and use it in the next 5 days. Although normal is not to reach the third.
Extra Tip: If you cover it with a thin layer of oil before closing the jar, it is better preserved and does not oxidize.

💡 Ideas to use your homemade pesto (beyond pasta)

This pesto does not have to get caught in a spaghetti. Here are some suggestions to squeeze it to the maximum:
As pizza sauce: instead of traditional tomato, a pesto base with mozzarella and cherry tomatoes.
Mixed with cream cheese for a fast and resulton dip.
As a dressing for a potato or legume salad.
Smeared on a toast with burrata or ricotta.
To give life to a hake steak in the oven or a grilled chicken breast.
The good thing about this version is that hazelnuts give it a special creaminess, almost butter, which combines with everything. And above, it is more affordable than the pine nuts, which already cost as if they were white truffles.