PANTRYFLEX

blend · pesto

★ STARRED KITCHENPrep 10 min

Cinderbridge Pesto

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

Pesto from a starred kitchen.

Ratio

Ratio by volume: Walnut Oil 20 ml
Walnut Oil 20 ml

Ingredients

  • Walnuts — 100g of walnuts
  • Salt — 3g of flaky sea salt
  • Walnut Oil — 20ml of walnut oil

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Cinderbridge 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:

3 kitchens · 4 stars · 2 national awards

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First run is small.

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Provenance

Adam Smith works in Classical British / French technique at Woven by Adam Smith; credentials include Michelin 1* (Woven by Adam Smith, Coworth Park).

Originally published as Walnut Pesto.

Adapted from a Adam Smith recipe (Adam Smith / Great British Chefs (Comté mousse salad)).

More from this kitchen

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?

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 Smith / Great British Chefs (Comté mousse salad) (published as “Walnut Pesto”). Full citation lives in Provenance.

Companion jar