Pesto pasta is one of my family’s all-time favourite dishes. You know those days when the fridge and pantry are bare and thinking of something for dinner is just so much effort? Those are the nights I serve pesto pasta. And I have to admit that more often than not I reach for a jar (Barilla’s pesto Genovese is my favourite by a long shot). My oldest daughter, who was extremely fussy when she was a toddler, has always loved it. From time to time I’d experiment with adding some vegies, but until I had a Thermomix I never made it from scratch. I’m not sure why, as it’s just as easy to do in a food processor.
Here’s my latest version – it tastes like the real deal, but with added vegetables to appease my guilt about serving the same dish over and over and over again. If you feel like bulking it up, toss through some chicken and cherry tomatoes. No Thermomix? Your food processor will achieve exactly the same result. If you’re serving it immediately with pasta, get your large saucepan on straight away as you can make the pesto in the same amount of time it takes the pasta to cook.
Thermomix Spinach & Broccoli Pesto
Prep time 4 minutes
Cooking time 10 minutes
250g broccoli (about 1 small head), roughly chopped
50g pine nuts
1 cup fresh basil leaves
handful of baby spinach
1 garlic clove
3tbsp olive oil
Here’s What You Do
1. Preheat oven to 180°C. Bake pine nuts for 5 minutes, or until lightly golden. Add to TM bowl.
2. Meanwhile, fill a small saucepan with water and bring to the boil. Add broccoli and cook for approximately 4 minutes, until bright green and tender. Drain immediately and place in TM bowl.
3. Add basil, spinach, parmesan and garlic to the TM bowl. Mix for 10 seconds/speed 8. Scrape down the sides of the bowl and season to taste.
4. With the motor running at speed 5, slowly pour in olive oil in a steady stream until desired consistency is achieved. Add more olive oil if necessary.
Makes 2 cups
Stores in a jar in the fridge for 2-3 weeks (cover pesto with a film of olive oil).