PANTRYFLEX

blend · pesto

★ STARRED KITCHENPrep 10 min

Coralgate Pesto

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

From a starred kitchen.

Ratio

Ratio by volume: Olive Oil 198 ml
Olive Oil 198 ml

Ingredients

  • Basil — 100 g fresh basil leaves
  • Pine Nuts — 50 g pine nuts
  • Garlic — 7 g garlic
  • Salt — 2 g rock sea salt
  • Parmesan — 100 g Parmigiano Reggiano DOP grated
  • Pecorino — 60 g Pecorino Sardo DOP grated
  • Olive Oil — 180 g EVOO (delicate/taggiasca-style)

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

Coralgate 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

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Provenance

Mirko Febbrile — published sauce recipes in the PantryFlex catalog. Michelin 1* (Braci CDC, historical).

Originally published as Pesto alla Genovese.

Adapted from a Mirko Febbrile recipe (Mirko Febbrile / Michelin Guide).

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 Mirko Febbrile / Michelin Guide (published as “Pesto alla Genovese”). Full citation lives in Provenance.

Companion jar