blend · pesto
★ STARRED KITCHENPrep 10 minCinderstreet Pesto
Independent adaptation of a publicly published Marco Visciola recipe. Not affiliated with, sponsored by, or endorsed by Marco Visciola.
From a starred kitchen.
Ratio
Ingredients
- Basil — 100g basilico
- Olive Oil — 100ml EVO
- Parmesan — 70g Parmigiano
- Pine Nuts — 40g pinoli
- Pecorino — 30g Pecorino Fiore Sardo
- Salt — 3g sale
- Garlic — 3g aglio
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
Cinderstreet 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:
4 kitchens · 4 stars · 4 national awards
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- Missy Robbins Tomato SauceNATIONAL AWARD WINNER
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Marco Visciola works in Ligurian seafood at Il Marin; credentials include Michelin 1* (Il Marin, Genoa).
Originally published as Pesto Ligure.
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 Marco Visciola / Reporter Gourmet (tortelli pesto) (published as “Pesto Ligure”). Full citation lives in Provenance.