From Lidia Bastianich's kitchen · Felidia, New York
blend · pesto
NATIONAL AWARD WINNERCharred Pesto
From a national-award-winning chef
Ratio
OLIVE OIL 120
Ingredients
- TOMATO340 g
- BASIL12 g
- ALMONDS45 g
- GARLIC6 g
- RED PEPPER0.5 g
- SALT3 g
- OLIVE OIL120 ml
- PARM50 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Italian-American chef of Felidia in New York; James Beard Outstanding Cookbook and Who's Who. Istria-rooted cooking taught widely on public television.
Originally published as Pesto Trapanese.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Lidia's Italy (published as “Pesto Trapanese”). Full citation lives in Provenance.