blend · pesto
★ STARRED KITCHENPrep 10 minQuartzyard Pesto
Independent adaptation of a publicly published Adam Byatt recipe. Not affiliated with, sponsored by, or endorsed by Adam Byatt.
From a starred kitchen.
Ratio
Ingredients
- Olive Oil — 150 ml EVOO
- Walnuts — 250 g walnuts
- Garlic — 1 garlic clove
- Thyme — 2 sprigs thyme, leaves
- Truffle — 15 g fresh black truffle
- Parmesan — 10 g grated Parmesan
- Truffle Oil — 2 tsp white truffle oil (10 ml)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Quartzyard Pesto wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
4 kitchens · 4 stars · 4 national awards
- Stonecourt PestoNATIONAL AWARD WINNER
- Simple Tomato Sauce★ STARRED KITCHEN
- Missy Robbins Tomato SauceNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Adam Byatt works in Modern British / French technique at Trinity; credentials include Michelin 1* (Trinity, Clapham).
Originally published as Walnut–Truffle Pesto.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Adam Byatt / BBC Saturday Kitchen (baked sea bass) (published as “Walnut–Truffle Pesto”). Full citation lives in Provenance.