Pesto Genovese


Pesto for 4 regular pasta serves.


6-7 cups of freshly picked basil

2 garlic cloves

1.5  cups olive oil

3/4 cup pine nuts

1 cup parmigiano cheese grated (if you own a thermomix grate cheese for 10 seconds on speed 6)

1 tbsp Olive Oil to finish


  1. Using a blender, or mix master. Place basil, pinenuts, cheese, and garlic into the mixing area.
  2. Place half amount of oil over the top and blitz until all the ingredients breakdown and combine whilst pouring the remaining oil on top during the mixing stage. You can make the pesto as course or creamy as you like by mixing for longer periods of time, however you want to avoid blending for too long in the event that machinery heats up and starts to cook the pesto.
  3. Place the pesto in a jar and cover the top with a thin layer of olive oil.


Using a Thermomix:

  1. Place all the ingredients into the mixing jug
  2. Place the lid and measuring cup on top then level 6 / 6 seconds
  3. Remove lid and scrape down the sides
  4. Cover and blitz for a further 5-10 seconds (depending on how smooth you want your pesto) on level 6.
  5. Place the pesto in a jar and cover the top with a thin layer of olive oil.


**Pesto in a jar can keep in the fridge for upto 2 weeks. Ensure to always leave a layer of oil over the top for left overs. This will ensure the pesto wont mould or dry out on the top.

Serve with..

  1. Gnocchi or Trofie pasta finished with grated fresh pecorino or parmigiano cheese
  2. Fettucchini pasta and pesto mixed with fresh ricotta
  3. Toasted on baguette bread with grilled Scarmorza Cheese



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