Tenina.com's Hey Pesto!



  1. Gently toast pinenuts in a dry pan until toasted and golden. (Watch the whole time!) Set aside.

  2. Place parmesan into Thermomix bowl and mill 10 sec/speed 10 until very fine.

  3. Add the garlic, basil into Thermomix bowl and blend 5 sec/speed 7.

  4. Add pinenuts and then in a steady stream add at least 60g EVOO, possibly more, through the hole in lid whilst the blades are rotating on speed 3-4.

  5. Add salt and lemon juice, zest to taste. (This will preserve colour and add a zing!)


This will keep in sterilised jar in the fridge for around 3 weeks but of course, it probably won't make it into the fridge at all once you taste it!

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