blend · pesto
★ STARRED KITCHENPrep 10 minCinderforge Pesto
Independent adaptation of a publicly published Andrea Migliaccio recipe. Not affiliated with, sponsored by, or endorsed by Andrea Migliaccio.
Pesto from a starred kitchen.
Ratio
Ingredients
- Basil — 200g of basil leaves
- Ice — 30g of ice
- Pine Nuts — 50g of pine nuts
- Garlic — 1/4 garlic clove
- Salt — 3g of salt
- Olive Oil — 150g of extra virgin olive oil
- Parmesan — 50g of Parmesan, grated
- Pecorino — 30g of pecorino, grated
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
Cinderforge 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
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- 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
Andrea Migliaccio works in Caprese / Mediterranean at L'Olivo; credentials include Michelin 2* (L'Olivo, Capri Palace).
Originally published as Basil 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 Andrea Migliaccio / Great Italian Chefs (published as “Basil Pesto”). Full citation lives in Provenance.