Last Christmas I received Alyce Alexandra‘s cookbook ‘Quick Fix in the Thermomix’ as a gift from my family and I love it! The cookbook is beautiful to read with stunning photography and food styling throughout, and all of the recipes I’ve tried so far have been delicious. Alyce is a self-taught cook who grew up in a Thermomix household. She now has several cookbooks out, including her most recent ‘Quick Fix: For Every Occasion’ (which is on my wish list!).
You can access some of Alyce’s free recipes by subscribing to her online newsletter for free. At the moment the selection of free recipes includes Cranberry and Hazelnut Crackers, Chewy Tropical Oat Bars, Blueberry & Mint Smoothies, Chickpea & Chorizo Stew, Saffron Mussel Risotto, Middle Eastern Chicken Salad and more. You can see why I like this site!
I’m going to share Alyce’s Spinach and Sun Dried Tomato Pesto recipe here today. It is so incredibly delicious. Great as a dip, spread on flat bread pizzas, cooked into pizza scrolls, stirred into beaten egg and cooked into mini frittatas, tossed through pasta or any other way you can think to use it.
My kids absolutely love this pesto. It makes a super-quick dinner stirred through cooked pasta. Additionally I often pop it in their lunch boxes with some crackers or veggie sticks. If your school is nut-free like ours, just be sure to omit the pine nuts from the recipe.
- 100g parmesan cheese
- 4 cloves garlic, peeled
- 60g olive oil
- 300g semi sun dried tomatoes
- 50g raw baby spinach
- Handful of fresh basil leaves
- 50g toasted pine nuts
- Salt to taste
- Place cubed parmesan in TMX and grate 5 sec, Sp 9 and set aside
- Place garlic cloves in TMX and chop 5 sec, Sp 5, then scrape down TMX bowl
- Add olive oil and sauté 6 min, 100C, Sp 1
- Add tomatoes, spinach, basil, pine nuts, parmesan and salt
- Chop 4 sec, Sp 6
- Transfer to a clean jar and store in the fridge (ideally wash jar in hot, soapy water and dry with a clean tea towel or wash in dishwasher)
- Lasts 2-3 weeks in fridge
Please note that I have posted this recipe and recommendation for Alyce Alexandra’s website and cook books solely of my own volition and without receiving remuneration of any type.