PANTRYFLEX

blend · pesto

★ STARRED KITCHENPrep 10 min

Irondock Pesto

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

From a starred kitchen.

Ratio

Ratio by volume: Lemon Juice 5 ml, Walnut Oil 11 ml
Lemon Juice 5 mlWalnut Oil 11 ml

Ingredients

  • Garlic — 1 spicchio d'aglio senza anima
  • Anchovy — 1 acciuga sott'olio
  • Walnuts — 20 g noci fresche pelate
  • Lemon Juice — 5 g succo di limone
  • Walnut Oil — 10 g olio di noci
  • Pepper — Pepe (0.5 g)

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

Irondock 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 · 6 stars · 3 national awards

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Provenance

Michelangelo Mammoliti works in Italian / Piedmont at La Rei Natura; credentials include Michelin 2* (La Rei Natura).

Originally published as Pesto di Noci.

Adapted from a Michelangelo Mammoliti recipe (Michelangelo Mammoliti / Reporter Gourmet (albese vegetale)).

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 Michelangelo Mammoliti / Reporter Gourmet (albese vegetale) (published as “Pesto di Noci”). Full citation lives in Provenance.

Companion jar