blend · pesto
NATIONAL AWARD WINNERPrep 10 minSmoked Pesto
Independent adaptation of a publicly published Lidia Bastianich recipe. Not affiliated with, sponsored by, or endorsed by Lidia Bastianich.
Lidia Bastianich's Smoked Pesto, from the published recipe.
Ratio
Ingredients
- Basil — 4 cups loosely packed leaves (80 g)
- Salt — pinch coarse sea (1 g)
- Garlic — 2 cloves
- Pine Nuts — 3 Tbsp lightly toasted (27 g)
- Pecorino — 2 Tbsp grated Pecorino Romano (12 g)
- Parmesan — 2 Tbsp grated Grana Padano (12 g)
- Olive Oil — 3 to 4 Tbsp (mid 3.5) (52.5 ml)
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
Smoked 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
- Lidia’s MarinaraNATIONAL AWARD WINNER
- Stonecourt PestoNATIONAL AWARD WINNER
- Salsa RusticaNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
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 Classic Genovese 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 Lidia's Italy / Classic Pesto (published as “Classic Genovese Pesto”). Full citation lives in Provenance.