Basil Pesto Dip
- Total Time: 7 minutes
- Diet: Gluten Free
Description
Super simple and super versatile, this basil pesto dip is great to have on hand. Sure, it’s a dip, but what else can you do with it? We love mixing it with eggs for breakfast! Pesto eggs (better known as green eggs) served with ham is a favourite in The 4 Blades kitchen. It was featured in Episode 103 of the podcast, Thermomix Basil Recipes.
Recipe Tester Feedback: “Tasty! I served it to a hoard of teenage boys with biscuits, carrots, cucumbers and capsicum – and all I got back was a plateful of crumbs! They enjoyed it!” – Nicki
No: Gluten / Egg
Contains: Dairy / Nuts
Ingredients
- pecorino cheese – 40g, or Parmesan cheese, cubed
- garlic cloves – 1, peeled
- fresh basil – 1 bunch, leaves only (approx. 30g)
- fresh parsley – handful, leaves only, chopped
- almonds – 100g
- balsamic vinegar – 5g
- salt – pinch
- pepper – cracked, black
- olive oil – 40g
Serving suggestions:
Instructions
- Add the cubed pecorino cheese (40g) and peeled garlic clove (1) to the bowl. Chop Speed 8 / 8 seconds. Scrape down sides.
- Add the basil leaves (approx. 30g), chopped fresh parsley leaves (handful), almonds (100g), balsamic vinegar (5g), salt (pinch), cracked black pepper and olive oil (40g) to the bowl. Combine Speed 5 / 5 seconds. Assess the texture and continue processing if necessary.
- Enjoy!
Notes
You will need:
knife
chopping board
spatula
Nutrition
- Serving Size: 10