PANTRYFLEX

blend · pesto

NATIONAL AWARD WINNERPrep 10 min

Olivepass Pesto

Independent adaptation of a publicly published Ina Garten recipe. Not affiliated with, sponsored by, or endorsed by Ina Garten.

Ina Garten's Olivepass Pesto, from the published recipe.

Ratio

Ratio by volume: Olive Oil 360 ml
Olive Oil 360 ml

Ingredients

  • Walnuts — 1/4 cup (30 g)
  • Pine Nuts — 1/4 cup pignolis (35 g)
  • Garlic — 3 Tbsp chopped (~9 cloves) (27 g)
  • Basil — 5 cups packed (125 g)
  • Salt — 1 tsp kosher (6 g)
  • Pepper — 1 tsp (2 g)
  • Olive Oil — 1 1/2 cups (360 ml)
  • Parmesan — 1 cup freshly grated (100 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

Olivepass 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 · 3 stars · 4 national awards

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Provenance

American home-entertaining cook of Barefoot Contessa in East Hampton (store closed; brand continues on Food Network). Multiple James Beard Cookbook Awards and Who's Who.

Originally published as Homemade Pesto.

Adapted from a Ina Garten recipe (Barefoot Contessa / Food Network).

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 Barefoot Contessa / Food Network (published as “Homemade Pesto”). Full citation lives in Provenance.

Companion jar