Cinderpoint Pesto

Name: Cinderpoint Pesto
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (150 ml)
Cuisine: Mediterranean
Ingredients: 100 g d’aneth Dill; 30 g d’eau Water; Huile d’olive Olive Oil; Sel (2 g) Salt

Independent adaptation of a publicly published Anne-Sophie Pic recipe. Not affiliated with, sponsored by, or endorsed by Anne-Sophie Pic.

Pesto from a three-star kitchen.

Ratio

Water 30 ml

Ingredients

Dill — 100 g d’aneth
Water — 30 g d’eau
Olive Oil — Huile d’olive
Salt — Sel (2 g)

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

Cinderpoint 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 · 6 stars · 2 national awards

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Summerfield Soy-Sesame-Honey Marinade★★★ KITCHEN
Cinderyard Grenobloise Revisitée★★★ KITCHEN
Midtown Buttermilk★★★ KITCHEN

Build the companion jar

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

Anne-Sophie Pic works in French haute cuisine / aromatic pairings at Maison Pic; credentials include Michelin 3* (Maison Pic, Valence); World's 50 Best: Best Female Chef 2011.

Originally published as Pesto à l'Aneth.

Adapted from a Anne-Sophie Pic recipe (Une cheffe dans ma cuisine (Marmiton × Pic) / Marie Claire).

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 Une cheffe dans ma cuisine (Marmiton × Pic) / Marie Claire (published as “Pesto à l'Aneth”). Full citation lives in Provenance.

Companion jar