PANTRYFLEX

blend · pesto

★★★ KITCHENPrep 10 min

Glassgate Pesto

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

Pesto from a three-star kitchen.

Ratio

Ratio by volume: Olive Oil 100 ml
Olive Oil 100 ml

Ingredients

  • Nori — 50g of nori seaweed
  • Sesame Seed — 100g of toasted sesame seeds
  • Olive Oil — 100ml of extra virgin olive oil

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

Glassgate 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

Build the companion jar

First run is small.

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

Provenance

Mauro Uliassi works in Adriatic seafood / modern Italian at Uliassi; credentials include Michelin 3* (Uliassi, Senigallia).

Originally published as Nori Seaweed Pesto.

Adapted from a Mauro Uliassi recipe (Mauro Uliassi / Great Italian Chefs (cuttlefish tagliatelle)).

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 Mauro Uliassi / Great Italian Chefs (cuttlefish tagliatelle) (published as “Nori Seaweed Pesto”). Full citation lives in Provenance.

Companion jar