blend · pesto
★ STARRED KITCHENPrep 10 minFerncourt Pesto
Independent adaptation of a publicly published Giorgio Locatelli recipe. Not affiliated with, sponsored by, or endorsed by Giorgio Locatelli.
From a starred kitchen.
Ratio
Ingredients
- Garlic — 3 garlic cloves (cooked in 100 ml milk 10–15 min; drain)
- Milk — 100 ml milk (poach; discard)
- Walnuts — 200 g toasted walnuts
- Bread — 40 g white bread
- Parmesan — 100 g Parmigiano
- Olive Oil — 100 ml EVOO
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
Ferncourt 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 · 4 stars · 2 national awards
- Stonecourt PestoNATIONAL AWARD WINNER
- Stonegate Giorgio's★ STARRED KITCHEN
- Mossquay Broad-Bean★ STARRED KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Giorgio Locatelli works in Italian / London at Locanda Locatelli; credentials include Michelin 1* (Locanda Locatelli, London).
Originally published as Pesto alle Noci.
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 Giorgio Locatelli / Sky MasterChef (published as “Pesto alle Noci”). Full citation lives in Provenance.