This is a delicious and fresh tasting pesto with the added goodness of pumpkin seeds that comes together in 30 seconds in your Thermomix. Feel free to swop out nuts and herbs in this recipe. Sometimes I find the taste of traditional pesto too rich and heavy – this pesto has a lighter and more vibrant taste, and of course the power of the Thermomix makes it luxurious and blended so that it coats each strand of your pasta perfectly.
So if you think pesto has to be basil, parmesan and pine nuts, you are wrong! I’ve discovered many ingredients can swop out for each other. In fact, in making pesto, I’ve tried out using pumpkin seeds, walnuts, cashews, coriander (cilantro), mint and parsley. And the cheese I’ve used has been either Romano or Parmesan. When you follow this recipe, feel free to swop out other herbs, seeds, nuts or hard cheeses that you like or that you have on hand.
The other thing is that this pesto keeps for AGES. This jar lasted in my fridge for about 5 months. I kept checking it to see how it was doing, and it was always fine. In fact I just made a new batch before it even finished, I just felt it was time. I think it is the oil and the salt which just preserves everything well. Of course results may vary, so just check to see if any mold is forming on the top, and always give food the old smell test. If something doesn’t look right to you, throw it out. But generally you know this pesto will last at least one month.
Pesto has a strong flavour so I find a little goes a long way. It is a great staple to have on hand for a quick pasta dinner, mixed through some cream cheese to make a dip for entertaining, or used as a flavour boost at the last minute, such as drizzled over some roasted tomatoes on sourdough toast or on this Crispy Brussel Sprouts Pasta.
- 50g hard cheese, such as Parmesan or Romano
- 30g pepitas (pumpkin seeds)
- 30g parsley or other soft herbs of choice (1 bunch)
- 120g Extra Virgin Olive Oil
- ¼ tsp salt
- Cut the cheese into medium sized pieces and add to the TM Bowl. Turn to Speed 10 for 10 seconds.
- Weigh in the pumpkin seeds, parsley, olive oil and then add the salt. Turn to Speed 7 for 20 seconds.
- Scrape down the bowl and repeat if necessary. Pour into a jar and keep in the fridge.