Tuscan Almond Pesto

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recipe by Tenina Holder https://tenina.com/

  • Time icon
    Total Time
    1mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    262

Layered with flavour, totally delicious for any occasion, get Thermomixing for the best dip ever. This also makes a fantastic crust on a roast lamb.

Inspired by: https://tenina.com/recipes/tuscan-almond-pesto

recipe updated Jun 8, 2020

Ingredients

  • Rosemary icon
    Rosemary
    2 sprigs
  • Sundried tomato icon
    Sundried tomato
    65g (about 3½)
  • Garlic clove icon
    Garlic clove
    4
  • Pitted kalamata olives icon
    Pitted kalamata olives
    75g (about ½ cup)
  • Almonds icon
    Almonds
    60g (about ½ cup)
  • Chili flakes icon
    Chili flakes
    as needed
  • Sugar icon
    Sugar
    2 tsp (8g)
  • Balsamic vinegar icon
    Balsamic vinegar
    14ml (2¾ tsp)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    88ml (¼ cup)
  • Anchovies icon
    Anchovies
    1

Tools

  • kCook icon Wooden spoon
  • kCook icon TM5
  • kCook icon Jar
  • kCook icon Tm5 bowl

Step preview

  1. Add sundried tomato, garlic clove, pitted kalamata olives, almonds, rosemary, chili flakes, sugar, balsamic vinegar, extra virgin olive oil and anchovies to the TM5 bowl
  2. Fit TM5 bowl to TM5
  3. Blitz - turbo
  4. Transfer content of TM5 bowl to jar
  5. Serve
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