Genoese Pesto With Thermomix

Making Genoese Pesto with Thermomix is really a matter of few seconds.

The Genoese Pesto is a traditional Italian Food coming originally from the city of Genoa. It is made with simple ingredients: Basil Leaves, Parmigiano Reggiano, Pecorino Romano, Pine-Seeds, Olive Oil and Garlic.

You can use it to dress pasta or to decorate many dishes. For instance, I used it to match with Filled Pumpkin Flower Fried in Batter or to fill the Lasagne or to give more flavour to the Meatballs.


- 80 g Basil Leaves
- 40 g Grated Parmigiano Reggiano
- 40 g Grated Pecorino Romano
- 40 g Pine-Seeds
- 150 g Extravergine Olive Oil
- 1 Clove of Garlic
- Salt as required

How to make Genoese Pesto

Wash basil leaves and dry them properly. I use a clean tea towel or a "salad dryer".

Put in the mixing bowl Parmigiano Reggiano, Pecorino Romano, pine-seeds, garlic and basil. Mix 20 Sec. Speed 7.

Add oil and salt. 20 Sec. Speed. 7.

My advice

In summer, I prepare a good supply of Genoese Pesto and freeze it in small glass pots (a friend of mine uses homogenized baby food pots). So, when you don’t know how to dress pasta, even in winter you will have a good Pesto always ready to use. Sometimes I thaw it out in a bain-marie.