From Michael Tusk's kitchen · Quince, San Francisco
blend · pesto
★ STARRED KITCHENCotogna Basil Pesto
From an award-winning kitchen
Ratio
OLIVE OIL 120
Ingredients
- BASIL50 g
- GARLIC10 g
- PINE NUTS35 g
- PARM50 g
- OLIVE OIL120 ml
- SALT3 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-Californian chef of Michelin three-star Quince in San Francisco; James Beard Outstanding Chef 2026. Also Cotogna; produce-driven tasting menus with Italian technique.
Originally published as Cotogna Basil Pesto.
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 Michael Tusk Cotogna pesto (published as “Cotogna Basil Pesto”). Full citation lives in Provenance.