blend · pesto
NATIONAL AWARD WINNERPrep 10 minToronto Pesto
Independent adaptation of a publicly published Mashama Bailey recipe. Not affiliated with, sponsored by, or endorsed by Mashama Bailey.
Pesto from a national-award-winning chef.
Ratio
Ingredients
- Parmesan — 2 tbsp freshly grated pecorino Romano or Parmesan (30 ml)
- Olive Oil — 1/2 cup extra-virgin (120 ml)
- Pecans — 1/2 cup, toasted (120 ml)
- Basil — 1 cup fresh opal basil leaves + 1 cup fresh basil leaves (40 g)
- Thai Basil — 1 cup fresh Thai basil leaves (20 g)
- Garlic — 1 small clove
- Salt — to taste
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
Toronto 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
- Amberfield TzatzikiNATIONAL AWARD WINNER
- Stonecourt PestoNATIONAL AWARD WINNER
- Tidewharf Simple TomatoNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Mashama Bailey works in Port City Southern / African American at The Grey; credentials include James Beard Outstanding Chef 2022 (The Grey, Savannah); James Beard Best Chef: Southeast 2019.
Originally published as Pecan 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 Mashama Bailey / NYT Cooking (published as “Pecan Pesto”). Full citation lives in Provenance.