Genovese Pesto with Thermomix – Basilikum Pesto

Name: Pesto a la Genovese con Thermomix - Basilikum Pesto
Cook time: 10 min
Total time: 10 min
Yield: 6 personas
Cuisine: Thermomix
Ingredients: 100 ml de aceite de oliva*; 75 g de hojas de albahaca (aproximadamente 2 macetas grandes del supermercado); 75 g de piñones; 75 g de queso parmesano, finamente rallado; 1 o 2 dientes de ajo (según gusto); 5 g de sal* (½ cucharadita); 10 vueltas de pimienta negra molida

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10 January, 2025

Basil pesto, also known as pesto alla Genovese, is a classic Italian specialty characterized by its fresh and aromatic flavor.

With just a few high-quality ingredients like basil, pine nuts, Parmesan cheese, and olive oil, you can quickly create a versatile sauce that’s perfect for pasta, bread, or as a dip.

With the Thermomix, preparation is quick and easy, for an authentic taste experience like in Italy!

Genovese Pesto with Thermomix – Basilikum Pesto

People

Cooking Time:

10 minutes

Total Time

10 minutes

Kitchen

Thermomix

Category:

sauces with Thermomix

Ingredients for Pesto a la Genovese with Thermomix – Basilikum Pesto

100 ml olive oil*
75 g basil leaves (about 2 large pots from the supermarket)
75 g pine nuts
75 g parmesan cheese, finely grated
1 or 2 cloves of garlic (according to taste)
5 g salt* (½ teaspoon)
10 turns of ground black pepper

Preparation of Pesto alla Genovese with Thermomix – Basilikum Pesto

Toast the pine nuts:
Toast the pine nuts in a fat-free frying pan until lightly golden. Reserve and let cool.
Prepare the basil:
Remove the basil leaves from the stems, wash them and dry them with a kitchen towel.
Add the ingredients:
Peel the garlic and place it in the Thermomix glass. Add the toasted pine nuts, basil leaves, olive oil, parmesan, salt and pepper.
Crush:
Place the lid on and blend all the ingredients for 30 seconds/speed 7. Then, use the spatula to lower the mixture and blend again for 30 seconds/speed 7, until you obtain a smooth consistency.
Package:
Fill the finished pesto into clean screw jars. Cover the surface with a little olive oil to prolong the shelf life. Store tightly closed in the refrigerator.