Hand-Pounded Basil Pesto

Name: Hand-Pounded Basil Pesto
Prep time: 10 min
Total time: 10 min
Yield: about 1½ cups (360 ml)
Cuisine: Mediterranean
Ingredients: 6 Tbsp (50 g) Pine Nuts; ~2 Tbsp (20 g) Garlic; 3/4 cup (30 g) Basil; 3/4 cup (30 g) Parsley; 2 tsp (12 g) Salt; 1 cup (240 ml) Olive Oil; 1/2 cup (50 g) Parmesan; 2 Tbsp (30 ml) Lemon Juice

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

CONDIMENT · PASTA, SANDWICHES & GRILLED VEGETABLES

In the published recipe, this is the condiment for Great Gatherings.

Nancy Silverton's hand-pounded basil pesto for pasta.

On the jar

BASIL PESTO

Method: blend
Yield: about 1½ cups
Ingredients: 8

Blender sauce. Cook from the recipe

Ratio

Olive Oil 240 mlLemon Juice 30 ml

Ingredients

Pine Nuts6 Tbsp (50 g)
Garlic~2 Tbsp (20 g)
Basil3/4 cup (30 g)
Parsley3/4 cup (30 g)
Salt2 tsp (12 g)
Olive Oil1 cup (240 ml)
Parmesan1/2 cup (50 g)
Lemon Juice2 Tbsp (30 ml)

Where it sits

One of 53 pestos in the catalog, with 8 ingredients against a median of 6.

Its fat to acid ratio is 8:1, higher than 40% of the catalog’s pestos (median 8:1), a typical mix for the category.

The acid here is lemon juice. In this category chefs also reach for pres. lemon (2 recipes), white wine (1), and sumac (1).

The fat here is olive oil. In this category chefs also reach for walnut oil (2 recipes) and sesame oil (2).

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Get Hand-Pounded Basil Pesto + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

Hand-Pounded Basil 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 · 4 stars · 3 national awards

Oregano Vinaigrette★ STARRED KITCHENOn the jar: OREGANO
Arugula PestoNATIONAL AWARD WINNEROn the jar: PESTO
Sherry Mustard Vinaigrette★ STARRED KITCHENOn the jar: SHERRY MUSTA
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Italian-Californian chef and baker behind Osteria Mozza and Pizzeria Mozza in Los Angeles; James Beard Outstanding Chef. Formerly Campanile and La Brea Bakery.

Originally published as Hand-Pounded Mozza Pesto.

Adapted from a Nancy Silverton recipe (Nancy Silverton / Marie Claire (Great Gatherings)).

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Nancy Silverton / Marie Claire (Great Gatherings) (published as “Hand-Pounded Mozza Pesto”). Full citation lives in Provenance.

Companion jar