Easy Sun-Dried Tomato & Spinach Pesto: Quick Thermomix Dip or Pasta Sauce

Unleash a Flavour Powerhouse: Your Quick Thermomix Sun-Dried Tomato & Spinach Pesto

Imagine a culinary secret weapon that’s not only bursting with vibrant Mediterranean flavours but also incredibly easy to whip up in minutes. That’s precisely what you get with our easy sun-dried tomato and spinach pesto. Perfect as a quick dip, a flavour-packed pasta sauce, or spread generously on crunchy crostini, this pesto is a true game-changer for busy weeknights and spontaneous entertaining alike. Thanks to the magic of your Thermomix, you're just moments away from a homemade delight that far surpasses any store-bought alternative. This isn't just a recipe; it's an invitation to elevate your everyday meals with minimal effort and maximum taste. One of the greatest joys of cooking with a Thermomix is its ability to transform simple, wholesome ingredients into something spectacular with astonishing speed. This sun-dried tomato and spinach pesto is a prime example. It’s naturally vegetarian and gluten-free, making it a versatile option for various dietary needs, and its rich, savoury profile will have everyone asking for your secret. Whether you're a seasoned Thermomix user or just starting out, this recipe promises delicious results every time. For a deeper dive into mastering this versatile spread, check out our guide on Master Thermomix Sun-Dried Tomato & Spinach Pesto: Dip, Sauce, Spread.

The Culinary Canvas: Crafting Your Easy Sun-Dried Tomato & Spinach Pesto

The beauty of this pesto lies in its simplicity and the quality of its components. Each ingredient plays a vital role in creating a harmonious blend of sweet, savoury, earthy, and fresh notes that dance on your palate.

Gather Your Mediterranean Gems: Key Ingredients for Pesto Perfection

Parmesan Cheese (100g): Freshly grated Parmesan is non-negotiable here. Its salty, umami-rich depth is foundational to any great pesto, adding a sharp, nutty finish that rounds out the other flavours.
Garlic Cloves (4, peeled): Garlic provides that essential aromatic kick. By lightly sautéing it in the Thermomix, we mellow its sharpness and coax out a sweeter, more complex flavour, avoiding any raw bitterness.
Extra-Virgin Olive Oil (60g): This isn't just a binder; it's a flavour carrier. A good quality extra-virgin olive oil brings its own fruity, peppery notes, contributing significantly to the overall Mediterranean character of the pesto.
Semi Sun-Dried Tomatoes (300g): These are the star! Semi sun-dried tomatoes offer an intense, concentrated sweetness and a wonderful chewy texture, without being as dry or as intensely acidic as their fully dried counterparts. They provide a beautiful depth of flavour and a gorgeous crimson hue.
Baby Spinach Leaves (50g): Fresh spinach introduces a lovely earthy freshness and a vibrant green colour. It's milder than basil alone, making this pesto incredibly approachable. If you're feeling adventurous or want a peppery kick, baby rocket leaves (arugula) or flat-leaf parsley make excellent substitutes, offering different dimensions of flavour.
Fresh Basil Leaves (Handful): The quintessential pesto herb, basil adds a sweet, peppery, and aromatic burst that instantly transports you to the Italian countryside.
Toasted Pine Nuts (50g): Pine nuts lend a subtle buttery, nutty flavour and contribute to the pesto's luxurious, creamy texture. Toasting them beforehand (either in a dry pan or quickly in your Thermomix before you start the recipe) intensifies their aroma and taste, adding an extra layer of complexity.
Salt (to taste): Salt is crucial for enhancing all the other flavours. Start with a small amount and adjust to your preference. For an extra boost, consider a gourmet finishing salt or, as suggested in our inspiration, a "flavour bomb" salt to truly make it sing.

The Thermomix Magic: Step-by-Step Perfection

The Thermomix takes all the hard work out of pesto making, delivering a perfectly textured dip or sauce in mere minutes.

Grate the Parmesan: Place the Parmesan cheese in your Thermomix bowl. Grate for 5 seconds, speed 9. This creates finely grated cheese that will blend seamlessly into the pesto. Set it aside.
Chop and Sauté Garlic: Add the peeled garlic cloves to the clean Thermomix bowl. Chop for 5 seconds, speed 5, then scrape down the sides. Pour in the olive oil. Sauté for 6 minutes, 100°C, speed 1. This gentle sautéing process softens the garlic and infuses the olive oil with its aroma, creating a much more mellow and delicious base.
Combine and Chop: Add the semi sun-dried tomatoes, baby spinach, fresh basil leaves, toasted pine nuts, the grated Parmesan, and salt to the Thermomix bowl with the sautéed garlic and oil. Chop for 4 seconds, speed 6. This quick burst of high-speed chopping creates a perfectly rustic yet smooth consistency – not too fine, not too chunky. Scrape down the sides if necessary and repeat for another second or two if you prefer a finer pesto.

And just like that, your easy sun-dried tomato and spinach pesto is ready! The Thermomix ensures minimal effort and maximum flavour, every single time.

Beyond the Bowl: Versatile Ways to Enjoy Your Pesto (Especially with Crostini!)

While fantastic straight from the bowl, this pesto is a culinary chameleon, ready to transform countless dishes. And of course, we can't forget its perfect pairing with crostini!

The Crostini Connection: An Irresistible Appetizer

Our main keyword, "sun dried tomato and spinach pesto with crostini," highlights one of the most delightful ways to enjoy this vibrant creation. Crostini, meaning "little toasts" in Italian, are thin slices of bread, typically baguette, brushed with olive oil and baked or grilled until crisp. To serve this sun dried tomato and spinach pesto with crostini:

Prepare your crostini: Slice a baguette into ½-inch rounds. Brush lightly with olive oil and bake at 180°C (350°F) for 8-10 minutes, or until golden and crisp.
Spread generously: Once cooled, spread a dollop of your homemade pesto onto each crostini.
Garnish for flair: A sprinkle of fresh basil, a tiny shaving of Parmesan, or a drizzle of balsamic glaze can elevate this simple appetizer to gourmet status. It’s the ideal starter for any gathering, offering a sophisticated taste with minimal fuss.

Pasta's Best Friend: A Quick & Delicious Sauce

This pesto truly shines as a pasta sauce. Its rich flavour clings beautifully to all pasta shapes, from classic spaghetti to hearty tortellini. To use as a pasta sauce:

Cook your favourite pasta according to package directions.
Drain the pasta, reserving about ½ cup of the starchy pasta water.
Add a few spoonfuls of pesto directly to the warm pasta in the pot, tossing to coat. If it seems too thick, add a little reserved pasta water until it reaches your desired consistency. The residual heat of the pasta will warm the pesto through, releasing its aromas without overcooking it.
Garnish with extra Parmesan and a fresh basil leaf. For more inspiration on delicious pesto pairings, explore our Flavorful Vegetarian & Gluten-Free Sun-Dried Tomato Spinach Pesto article.

More Than Just a Dip: Creative Culinary Uses

Beyond crostini and pasta, this versatile pesto can:

Elevate Sandwiches and Wraps: Spread a thin layer on bread or tortillas for an instant flavour upgrade.
Transform Roasted Vegetables: Toss with roasted potatoes, zucchini, or bell peppers for a burst of Mediterranean goodness.
Liven Up Eggs: Stir a spoonful into scrambled eggs or spread on toast with poached eggs.
Pizza Base: Use it as a vibrant, flavourful alternative to traditional tomato sauce on homemade pizzas or flatbreads.
Marinade: A wonderful base for marinating chicken or fish, infusing them with rich flavour.
Salad Dressing Base: Whisk with a little extra olive oil and lemon juice for a quick, zesty dressing.

Tips for Pesto Perfection & Customization

To ensure your sun-dried tomato and spinach pesto is always at its best, and to inspire your own culinary experiments, consider these tips:

Storage Savvy: Store your pesto in an airtight container in the refrigerator for up to 5-7 days. To prevent oxidation and keep it fresh longer, pour a thin layer of olive oil over the top before sealing. It also freezes beautifully in small portions (ice cube trays are perfect!) for up to 3 months.
Adjusting Texture: If you prefer a smoother pesto, add a touch more olive oil or a tablespoon of the reserved pasta water (if making pasta) and blend for another second or two on speed 6. For a chunkier texture, reduce the blending time slightly.
Nut Alternatives: While pine nuts are classic, you can experiment with toasted walnuts, almonds, or even cashews for different flavour profiles and textures.
Cheese Choices: Pecorino Romano can be used instead of Parmesan for a sharper, saltier kick, or a blend of both.
Boost of Acidity: A squeeze of fresh lemon juice at the end can brighten the flavours, especially if your tomatoes are particularly sweet.
Make it Vegan: Omit the Parmesan and add 2-3 tablespoons of nutritional yeast for a cheesy, umami flavour without the dairy.
Spice it Up: A pinch of red pepper flakes can add a subtle warmth if you enjoy a little heat.

Conclusion

This easy sun-dried tomato and spinach pesto is more than just a recipe; it’s a testament to how simple, fresh ingredients, combined with the efficiency of your Thermomix, can create a truly spectacular culinary experience. From enhancing your pasta dishes to making unforgettable crostini appetizers, its versatility and vibrant flavour make it an indispensable addition to your kitchen repertoire. So go ahead, whip up a batch, and let this homemade "flavour bomb" bring a taste of the Mediterranean to your table, effortlessly and deliciously.