Walnut-Truffle Pesto

Name: Walnut-Truffle Pesto
Prep time: 10 min
Total time: 10 min
Yield: about 1¾ cups (400 ml)
Cuisine: Mediterranean
Ingredients: about ⅔ cup (150 ml) Olive Oil; 250 g Walnuts; 1 garlic clove Garlic; 2 sprigs thyme, leaves Thyme; 15 g Truffle; about 1½ Tbsp (10 g) Parmesan; 2 tsp white truffle oil (10 ml) Truffle Oil

Independent adaptation of a publicly published Adam Byatt recipe. Not affiliated with, sponsored by, or endorsed by Adam Byatt.

CONDIMENT · BAKED FISH OR PASTA

In the published recipe, this is the condiment for baked sea bass. The same recipe pairs it with Parsley Mayonnaise, the parsley mayonnaise.

Byatt's walnut-truffle pesto for sea bass or pasta.

On the jar

PESTO

Method: blend
Yield: about 1¾ cups
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Olive Oil 150 mlTruffle Oil 10 ml

Ingredients

Olive Oilabout ⅔ cup (150 ml)
Walnuts250 g
Garlic1 garlic clove
Thyme2 sprigs thyme, leaves
Truffle15 g
Parmesanabout 1½ Tbsp (10 g)
Truffle Oil2 tsp white truffle oil (10 ml)

Where it sits

One of 53 pestos in the catalog, with 7 ingredients against a median of 6.

The fat here is olive oil and truffle oil. In this category chefs also reach for walnut oil (2 recipes) and sesame oil (2).

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.

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Companion jar

Walnut-Truffle 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 · 3 stars · 5 national awards

Arugula PestoNATIONAL AWARD WINNEROn the jar: PESTO
Salsa VerdeNATIONAL AWARD WINNEROn the jar: SALSA VERDE
Salsa VerdeNATIONAL AWARD WINNEROn the jar: SALSA VERDE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Adam Byatt works in Modern British / French technique at Trinity; credentials include Michelin 1* (Trinity, Clapham).

Originally published as Walnut–Truffle Pesto.

Adapted from a Adam Byatt recipe (Adam Byatt / BBC Saturday Kitchen (baked sea bass)).

FAQ

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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.

Companion jar