This delicious pesto makes a great dip, spread and even pasta sauce! It is absolutely choc-full of flavour – you’ll be making this one regularly!
Makes 2 cups
+ vegetarian
+ gluten free
Ingredients
100g parmesan cheese
4 garlic cloves, peeled
60g extra-virgin olive oil
300g semi sun dried tomatoes
50g baby spinach leaves
Handful basil leaves
50g toasted pine nuts
Salt, to taste (best option is alyce’s flavour bomb salt)
Method
- Place parmesan cheese in TM bowl, grate for 5 seconds, speed 9. Set aside.
- Place garlic in TM bowl, chop for 5 seconds, speed 5, scrape down sides.
- Add olive oil, sauté for 6 minutes, 100C, speed 1.
- Add tomatoes, spinach, basil leaves, pine nuts, parmesan and salt, chop for 4 seconds, speed 6.
Serve as a dip with crackers or tossed through pasta.
Variation: Spinach can be replaced with rocket leaves or other herbs such as flat leaf parsley.
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