Caprese Salad With Pumpkin Seed, Chili Pesto

Name: Thermomix recipe: Caprese Salad With Pumpkin Seed, Chili Pesto
Prep time: 5 min
Ingredients: 60 Grams pepitas; 60 Grams pine nuts; 100 Grams parmesan cheese cubed; 2 cloves garlic; 1/2 red chilli seeds optional; Pinches pink salt flakes; Handfuls basil leaves; Handfuls rocket leaves; 1 Teaspoon cayenne pepper; 70-80 Grams fresh lemon juice; 100 Grams Extra Virgin Olive Oil (EVOO); 2 tomatoes per serving, sliced; 1 Batch Thermomix Bocconcini torn into pieces; Extra Virgin Olive Oil (EVOO) more as needed; seasoning to taste

Serves 6 Prep Time 5 minutes Rated: Print

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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Need

The Pesto
60 Grams pepitas
60 Grams pine nuts
100 Grams parmesan cheese cubed
2 cloves garlic
1/2 red chilli seeds optional
Pinches pink salt flakes BUY
Handfuls basil leaves
Handfuls rocket leaves
1 Teaspoon cayenne pepper
70-80 Grams fresh lemon juice
100 Grams Extra Virgin Olive Oil (EVOO) BUY
The Salad
2 tomatoes per serving, sliced
1 Batch Thermomix Bocconcini torn into pieces Recipe
Extra Virgin Olive Oil (EVOO) more as needed BUY
seasoning to taste

Do

1: Toast seeds and pine nuts in a dry fry pan on Induction 10, tossing frequently, until fragrant and golden. Set aside to cool.
2: Place parmesan, garlic, chili and salt into Thermomix bowl and mill 10 sec/speed 10.
3: Add remaining ingredients, including nuts and blend 10 sec/speed 8. Taste and adjust seasoning if needed. (More salt or lemon juice)
4: Slice tomatoes and arrange on a serving plate. (More is more!)
5: Season with salt and pepper. Drizzle with EVOO.
6: Drizzle with the pesto generously. If you have spare basil leaves, use to garnish. Serve with crusty bread.

Served with

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!