From Nancy Silverton's kitchen · Osteria Mozza, Los Angeles
blend · pesto
★ STARRED KITCHENHand-Pounded Mozza Pesto
From an award-winning kitchen
Ratio
OLIVE OIL 240LEMON JUICE 30
Ingredients
- PINE NUTS50 g
- GARLIC20 g
- BASIL30 g
- PARSLEY30 g
- SALT12 g
- OLIVE OIL240 ml
- PARM50 g
- LEMON JUICE30 ml
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 and baker behind Osteria Mozza and Pizzeria Mozza in Los Angeles; James Beard Outstanding Chef. Formerly Campanile and La Brea Bakery.
Originally published as Hand-Pounded Mozza 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 Nancy Silverton / Marie Claire (Great Gatherings) (published as “Hand-Pounded Mozza Pesto”). Full citation lives in Provenance.