I am on the fly…(nothing new there right?) Sunday night, the kids have come, eaten and gone. The dishwasher is going, the kitchen is clean, another big week is looming and I haven’t written up a recipe for the blog in 2 weeks. It doesn’t seem to get any less busy around here, despite less chickdees under my roof…sigh...
This recipe is a keeper, totally delish and easy. Feel free to try the pesto on anything else, or as a dip or sandwich filling, salad dressing etc. Totes delish. I am in full tilt testing mode as we shoot the new book pics starting April 8th, a deadline that is hurtling towards me like a meteor. So fingers crossed, this recipe will tide you over, though I do have a bunch of great giveaways coming up, one amazing prize that you will all want…so make sure you connect on Facebook and Instagram and then stay tuned...
In the meantime, give this a go! Pesto
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- 60 g pepitas
- 60 g pine nuts
- 100 g parmesan, cubed
- 2 cloves of garlic
- 1/2 red chilli, seeds optional
- Pinch Pink Salt Flakes pink salt flakes BUY
- Handful basil leaves
- Handful rocket leaves
- 1 tsp cayenne pepper
- 1 lemon, juice
- 100 g Cobram Estate Extra Virgin Olive Oil EVOO BUY
Toast seeds and pine nuts in a dry fry pan on Induction 10, tossing frequently, until fragrant and golden. Set aside to cool.
Place Parmesan, garlic, chili and salt into Thermo bowl and mill 10 sec/speed 10.
Add remaining ingredients, including nuts and blend 10 sec/speed 8. Taste and adjust seasoning if needed. (More salt or lemon juice)
Serve over sliced tomatoes, baby bocconccini and basil leaves. DIVINE.