PANTRYFLEX

blend · pesto

NATIONAL AWARD WINNERPrep 10 min

Stonebridge Pesto

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

Lidia Bastianich's Stonebridge Pesto, from the published recipe.

Ratio

Ratio by volume: Olive Oil 120 ml
Olive Oil 120 ml

Ingredients

  • Basil — 1 1/2 cups loosely packed (40 g)
  • Parsley — 1 cup loosely packed Italian (40 g)
  • Garlic — 4 plump cloves
  • Walnuts — 2 cups halves/pieces toasted (200 g)
  • Salt — 1 tsp kosher (6 g)
  • Olive Oil — 1/2 cup EVOO (120 ml)
  • Pecorino — 1 cup grated (or mix with Parm) (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

Stonebridge 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

Italian-American chef of Felidia in New York; James Beard Outstanding Cookbook and Who's Who. Istria-rooted cooking taught widely on public television.

Originally published as Basil Walnut Pesto.

Adapted from a recipe published by Lidia Bastianich in Lidia's Italy.

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 Lidia's Italy (published as “Basil Walnut Pesto”). Full citation lives in Provenance.

Companion jar