blend · pesto
★ STARRED KITCHENPrep 10 minAmbergate Pesto
Independent adaptation of a publicly published Gordon Ramsay recipe. Not affiliated with, sponsored by, or endorsed by Gordon Ramsay.
Gordon Ramsay's Ambergate Pesto, from the published recipe.
Ratio
Ingredients
- Lettuce — 100g watercress
- Almonds — 50g blanched
- Parmesan — 75g
- Olive Oil — 6 Tbsp EVOO (90 ml)
- Lemon Juice — zest and juice of 1 lemon (45 ml)
- Lemon Zest — zest of 1 lemon (4 g)
- Salt — to taste
- Pepper — to taste
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
Ambergate 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
- Amberpoint Zesty Gremolata★ STARRED KITCHEN
- Stonecourt PestoNATIONAL AWARD WINNER
- Amberhall Barbecue★ STARRED KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
British chef trained in French technique; Restaurant Gordon Ramsay in Chelsea has held three Michelin stars. Historically counted among chefs with the most Michelin stars worldwide.
Originally published as Watercress Pesto.
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 Gordon Ramsay Academy (published as “Watercress Pesto”). Full citation lives in Provenance.