On the jar: Indigorail Pesto
blend · pesto
★ STARRED KITCHENPrep 10 minPesto di Noci
Independent adaptation of a publicly published Michelangelo Mammoliti recipe. Not affiliated with, sponsored by, or endorsed by Michelangelo Mammoliti.
Pesto from a starred kitchen.
Ratio
Ingredients
- Garlic — 5 g
- Anchovy — 4 g
- Walnuts — 20 g
- Lemon Juice — 4.9 ml
- Walnut Oil — 10.9 ml
- Pepper — 0.5 g
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.
Provenance
Michelangelo Mammoliti works in Italian / Piedmont at La Rei Natura; credentials include Michelin 2* (La Rei Natura).
Originally published as Pesto di 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.
What do the quantities mean?
Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Michelangelo Mammoliti / Reporter Gourmet (albese vegetale) (published as “Pesto di Noci”). Full citation lives in Provenance.