Walnut and Pepper Pesto
So many of my recipes start or end with a pesto and here is y et another yummo recipe to keep on pinterest for easy reference. Think dip (of course with literally the tons of homemade crackers that are throughout my books and this site) or tossed through hot pasta with some more cheese for the heck of it, dilute with some lemon juice for a fantastic salad dressing or slather it all over homemade sourdough as a topping. SO good.
The best part about this one is the time it takes to make. Literally seconds. Hope you love it too!
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 100 Grams parmesan cheese cubed
- 30 Grams jarred red pepper strips
- 1 Handful basil
- 40 Grams walnuts toasted BUY
- 2 cloves garlic
- 50 Grams Extra Virgin Olive Oil (EVOO) BUY
- pink salt flakes to taste BUY
- 2 Drops doTERRA black pepper oil or cracked black pepper to taste BUY
Do
- 1
Place parmesan into the Thermomix bowl and mill 10 sec/speed 10.
- 2
Add remaining ingredients and blend 10 sec/speed 6. Scrape down and repeat if needed. Taste and adjust seasoning as required.
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!
