Walnut & Parmesan Condiment

Name: Walnut & Parmesan Condiment
Prep time: 10 min
Total time: 10 min
Yield: 180 ml
Cuisine: French Classic
Ingredients: 100 g Walnuts; 40 g Parmesan; 4 ml Garlic; 4 ml Ginger; 1 g Lemon Zest; 15 ml Walnut Oil; 15 ml Olive Oil; 2 g Salt; 0.5 g Pepper

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

Walnut & Parmesan from a three-star kitchen.

Ratio

Garlic 4 mlGinger 4 mlWalnut Oil 15 mlOlive Oil 15 ml

Ingredients

Walnuts — 100 g
Parmesan — 40 g
Garlic — 4 ml
Ginger — 4 ml
Lemon Zest — 1 g
Walnut Oil — 15 ml
Olive Oil — 15 ml
Salt — 2 g
Pepper — 0.5 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.

Provenance

Pascal Barbot works in French / Asian-inflected haute cuisine at L'Astrance; credentials include Michelin 3* (L'Astrance, Paris, 2007-2019).

Adapted from a Pascal Barbot recipe (Pascal Barbot (L'Astrance) / Fòrum Gastronòmic Girona 2013 dossier).

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.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Pascal Barbot (L'Astrance) / Fòrum Gastronòmic Girona 2013 dossier (published as “Walnut & Parmesan Condiment”). Full citation lives in Provenance.