PANTRYFLEX

blend · pesto

NATIONAL AWARD WINNERPrep 10 min

Charred Pesto

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

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

Ratio

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

Ingredients

  • Tomato — 3/4 lb cherry (~2 1/2 cups) (340 g)
  • Basil — 12 large leaves (12 g)
  • Almonds — 1/3 cup whole, lightly toasted (45 g)
  • Garlic — 1 plump clove
  • Red Pepper — 1/4 tsp (0.5 g)
  • Salt — 1/2 tsp kosher (3 g)
  • Olive Oil — 1/2 cup (120 ml)
  • Parmesan — 1/2 cup Grana Padano for tossing (50 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

Charred 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 Pesto Trapanese.

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 “Pesto Trapanese”). Full citation lives in Provenance.

Companion jar