Pearlquay Pesto

Name: Pearlquay Pesto
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (500 ml)
Cuisine: Mediterranean
Ingredients: 37 g albahaca Basil; 10 g ajo fresco Garlic; 37 ml AOVE Olive Oil; 350 g gorgonzola Blue Cheese; 23 g piñones Pine Nuts; 85 g pecorino Pecorino

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

From a starred kitchen.

Ratio

Olive Oil 37 ml

Ingredients

Basil — 37 g albahaca
Garlic — 10 g ajo fresco
Olive Oil — 37 ml AOVE
Blue Cheese — 350 g gorgonzola
Pine Nuts — 23 g piñones
Pecorino — 85 g pecorino

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.

Companion jar

Pearlquay 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:

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Build the companion jar

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

Paco Roncero — published sauce recipes in the PantryFlex catalog. Michelin 2* (La Terraza del Casino, historical).

Originally published as Salsa Pesto Gorgonzola.

Adapted from a Paco Roncero recipe (Paco Roncero / Madrid Fusión).

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 Paco Roncero / Madrid Fusión (published as “Salsa Pesto Gorgonzola”). Full citation lives in Provenance.

Companion jar