PANTRYFLEX

blend · pesto

★ STARRED KITCHENPrep 10 min

Huskquay Pesto

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

From a starred kitchen.

Ratio

Ratio by volume: Hazelnut Oil 25 ml
Hazelnut Oil 25 ml

Ingredients

  • Arugula — 100 g rúcula sin tallos
  • Parmesan — 15 g queso parmesano rallado fino
  • Hazelnut Oil — 25 ml aceite de avellana
  • Hazelnuts — 15 g avellanas tostadas
  • Salt — sal
  • Pepper — pimienta

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

Huskquay 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 · 5 stars · 3 national awards

Build the companion jar

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

Matthias Buchholz. German contemporary. Cited awards include: Michelin 1* (first floor, Hotel Palace Berlin).

Originally published as Rúcola-Nuss-Pesto.

Adapted from a Matthias Buchholz recipe (Matthias Buchholz (first floor) / Luxury Experience).

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 Matthias Buchholz (first floor) / Luxury Experience (published as “Rúcola-Nuss-Pesto”). Full citation lives in Provenance.

Companion jar