PANTRYFLEX

blend · pesto

★★★ KITCHENPrep 10 min

Sonoma Pesto

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

Massimo Bottura's Sonoma Pesto, from the published recipe.

Ratio

Ratio by volume: Olive Oil 275 ml, Water 120 ml
Olive Oil 275 mlWater 120 ml

Ingredients

  • Garlic — 1 clove (rubbed in blender)
  • Olive Oil — 250g
  • Basil — 3 cups lightly packed (75 g)
  • Mint — 1 bunch leaves (25 g)
  • Thyme — leaves from 1 branch (2 g)
  • Parmesan — 75g finely grated
  • Bread — 100g fresh breadcrumbs
  • Water — 1/2 cup ice-cold (streamed) (120 ml)
  • Salt — to taste

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

Sonoma 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 · 6 stars · 2 national awards

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Provenance

Chef of Michelin three-star Osteria Francescana in Modena. Reinterprets Emilia-Romagna classics; ranked among World's 50 Best Restaurants for multiple years.

Originally published as Breadcrumb Herb Pesto.

Adapted from a Massimo Bottura recipe (MasterClass / Massimo Bottura pesto lesson).

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 MasterClass / Massimo Bottura pesto lesson (published as “Breadcrumb Herb Pesto”). Full citation lives in Provenance.

Companion jar