PANTRYFLEX

blend · pesto

★★★ KITCHENPrep 10 min

Linenbench Pesto

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

Herb sauce for pasta, fish, and vegetables.

Ratio

Ratio by volume: Parmesan 240 ml, Pine Nuts 30 ml, Olive Oil 80 ml
Parmesan 240 mlPine Nuts 30 mlOlive Oil 80 ml

Ingredients

  • Basil — 2 oz basil leaves (stems off), rinsed/dried (56.7 g)
  • Parmesan — 1 cup freshly grated Parmigiano Reggiano (240 ml)
  • Garlic — 1 small garlic clove, peeled
  • Pine Nuts — 2 Tbsp pine nuts (30 ml)
  • Olive Oil — ⅓ cup EVOO (80 ml)
  • Salt — 2 pinches sea salt (1 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

Linenbench 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

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Provenance

Norbert Niederkofler. Alpine / Italian. Cited awards include: Michelin 3* (St. Hubertus); Aman Rosa Alpina.

Originally published as Pesto Genovese.

Adapted from a Norbert Niederkofler recipe (Norbert Niederkofler / Vogue (Rosa Alpina / Aman desk)).

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 Norbert Niederkofler / Vogue (Rosa Alpina / Aman desk) (published as “Pesto Genovese”). Full citation lives in Provenance.

Companion jar