PANTRYFLEX

blend · pesto

★ STARRED KITCHENPrep 10 min

Hand-Pounded Mozza Pesto

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

Nancy Silverton's Hand-Pounded Mozza Pesto, from the published recipe.

Ratio

Ratio by volume: Olive Oil 240 ml, Lemon Juice 30 ml
Olive Oil 240 mlLemon Juice 30 ml

Ingredients

  • Pine Nuts — 6 Tbsp (50 g)
  • Garlic — ~2 Tbsp (20 g)
  • Basil — 3/4 cup (30 g)
  • Parsley — 3/4 cup (30 g)
  • Salt — 2 tsp (12 g)
  • Olive Oil — 1 cup (240 ml)
  • Parmesan — 1/2 cup (50 g)
  • Lemon Juice — 2 Tbsp (30 ml)

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

Hand-Pounded Mozza 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

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First run is small.

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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.

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

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

Companion jar