If you're still making your pesto only with pine nuts, it's time for a culinary intervention. This version with fresh basil and hazelnuts isn’t just more affordable—it’s bursting with flavor. Slightly sweet, toasty, and wonderfully creamy, it’s the kind of sauce that will instantly elevate any dish. And the best part? With your Thermomix, it takes less than five minutes and barely any cleanup.
This basil and hazelnut pesto is a versatile kitchen hero. Sure, it’s perfect with pasta, but don’t stop there. Use it to dress a caprese salad, spread on crostini, top grilled fish, or give your usual chicken breast a serious upgrade. Homemade pesto means no weird preservatives or artificial aromas—just fresh, vibrant flavor.
Here’s your shopping list—with emojis for extra clarity (and fun!):
🧀 80 g Parmesan cheese (best if you use a block, not pre-grated)
🌰 30 g hazelnuts (toasted, unsalted)
🧄 1 garlic clove
🌿 80 g fresh basil leaves
🫒 150 g extra virgin olive oil (the good kind makes a difference)
🧂 ½ teaspoon salt
Pro tip: A bit of lemon zest adds brightness—optional, but highly recommended.
This is easier than opening a store-bought jar—and it tastes ten times better.
Cut the Parmesan into chunks and place it in the Thermomix bowl. Blend for 15 seconds at speed 10 until finely grated.
Add the hazelnuts, garlic, basil, olive oil, and salt. Blend for 20 seconds at speed 7. For a smoother texture, blend a few seconds longer.
Transfer the pesto into an airtight glass jar and store it in the fridge. It keeps for up to five days—but let’s be honest, you’ll finish it way sooner.
Storage tip: A thin layer of olive oil on top helps prevent oxidation.
This pesto deserves more than just spaghetti. Here are some tasty ideas:
As a pizza base instead of tomato sauce—top with mozzarella and cherry tomatoes.
Mixed with cream cheese for a quick and tasty dip.
As a dressing for potato or lentil salad.
Spread over toasted bread with burrata or ricotta.
As a finishing touch on oven-baked fish or chicken.
The hazelnuts give this pesto a uniquely creamy, almost buttery texture, with a subtle sweetness. Plus, it’s way cheaper than pine nuts, which are priced like truffles these days.
With just a handful of ingredients, a bunch of fresh basil, and your Thermomix, you can bring a little Italian sunshine to your table. Fresh, aromatic, and unbelievably tasty—this is pesto done right.
