I totally LOVE this pesto. Of course, pesto has become a common name that we use for many savoury pastes and dips that are crushed (or pounded into submission). But strictly speaking, the original pesto is the one we are all familiar – bright green, full of basil and pine nuts. This recipe is not it. However, the original has lent its name to so many other amazing options, and this ‘pesto’ is just as fantastic, and so versatile.
Apart from the usual (I mean, what’s not to love about dipping anything crunchy into a bowlful of this yummy pounded stuff?), I have used this as a crust for a roast lamb fillet. And I must say, it’s divine! Thin it down with some more extra virgin olive oil and a splash more of balsamic, and you have a magnificent salad dressing to last you for weeks. Or, cut flour tortillas into wedges and bake in a hot oven with duck fat, then team with pesto. Use it as a topping in panini or toasted sandwiches instead of mayonnaise. Or create ‘Tuscan’ quesadillas, with some ham, cheese and plenty of pesto.
With limitless options, it truly packs a flavour punch that will have you wanting to make it again and again. And all in less than a minute. Yep. Fast food. But better.
Tuscan almond pesto
Makes: 1 cup
Time to make: 3 mins
Ingredients:
- 65 g semi-dried tomatoes
- 4 cloves garlic
- 75 g Kalamata olives, pitted
- 60 g whole almonds
- 2 - 3 sprigs rosemary, leaves picked
- 2 - 3 dried chilli flakes
- 2 tsp sugar
- 15 g balsamic vinegar
- 80 g extra virgin olive oil
- 1 anchovy fillet (optional)
- 1 pinch Himalayan pink salt, or to taste
Method:
- Place all ingredients into Thermomix bowl and, with lid set to closed position, press Turbo button 3–4 times until chunky texture is achieved.
TIP:
Pesto will keep in the fridge for two weeks in airtight container.
Tenina Holder worked as the first-ever official recipe developer for Thermomix Australia, and has literally hundreds of recipes for the machine you know and love. If you own a Thermomix, you have probably cooked one or more of her dishes. She also did a lot of work for the Thermomix parent company Vorwerk International, which was tough, because she had to make several trips to Europe, (but someone had to do it)!
Tenina has become the premium go-to source for all Thermomixing expertise and, of course, fresh and easy recipes that work. Her cooking classes sell out in hours, her many cookbooks frequently appear on the Australian best seller lists and her Spin A Dinner app hovers around on top of the charts. Her following is growing and global with people as far away as Chile and Kazakhstan. Tenina is not afraid of salt, butter or sugar and believes chocolate is a health food.
Her spare time is spent dreaming up new cooking projects, visiting with her grandchildren, pinning delectable pictures to Pinterest and planning her next culinary tourist trek. Tenina has been seen without her trademark pearls, but rarely without her lip gloss.
Instagram: @cookingwithtenina
Visit: tenina.com
