Super simple and super versatile… this Thermomix Basil Pesto Dip is great to have on hand.
Sure, it’s a dip… but what else can you do with it?
Well, for starters, you can make disgusting eyeballs to go with a crazy vegetable face, made for the Healthy Halloween issue of the podcast! The picture below actually uses the guacamole dip, but you get the idea!
We also 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!
The recipe is super simple and combines some delicious flavours.
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
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
crackers – ensure GF if required
eggs – omit for EF
You will need:
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.