PANTRYFLEX

blend · pesto

★ STARRED KITCHENPrep 10 min

Huskpier 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

Ratio by volume: Pine Nuts 30 ml, Olive Oil 300 ml
Pine Nuts 30 mlOlive Oil 300 ml

Ingredients

  • Garlic — 2 dientes de ajo
  • Pine Nuts — 2 cdas piñones tostados (30 ml)
  • Basil — 250 g hojas de albahaca fresca
  • Pecorino — 2 cdas pecorino o parmesano rallado (12 g)
  • Olive Oil — 300 ml AOVE
  • Salt — pizca de sal (0.5 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Huskpier 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

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First run is small.

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Provenance

Giorgio Locatelli works in Italian / London at Locanda Locatelli; credentials include Michelin 1* (Locanda Locatelli, London).

Originally published as Pesto.

Adapted from a Giorgio Locatelli recipe (Giorgio Locatelli / The Times (travel column, byline pesto)).

More from this kitchen

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 Giorgio Locatelli / The Times (travel column, byline pesto) (published as “Pesto”). Full citation lives in Provenance.

Companion jar