PANTRYFLEX

blend · pesto

★ STARRED KITCHENPrep 10 min

Glasshouse Pesto

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

Pesto from a starred kitchen.

Ratio

Ratio by volume: Lemon Juice 15 ml, Olive Oil 150 ml
Lemon Juice 15 mlOlive Oil 150 ml

Ingredients

  • Pine Nuts — 75g of pine nuts, toasted
  • Sun-Dried Tomato — 200g of sun-dried tomatoes
  • Garlic — 50g confit garlic purée
  • Lemon Juice — 1/2 lemon, juiced (15 ml)
  • Olive Oil — 150ml of olive oil
  • Salt — salt (2 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

Glasshouse 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 · 2 national awards

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First run is small.

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Provenance

Paul Ainsworth works in Modern British / Cornish at Paul Ainsworth at No. 6; credentials include Michelin 1* (Paul Ainsworth at No. 6, Padstow).

Originally published as Pesto Rosso.

Adapted from a Paul Ainsworth recipe (Paul Ainsworth / Great British Chefs (fusilli)).

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 Paul Ainsworth / Great British Chefs (fusilli) (published as “Pesto Rosso”). Full citation lives in Provenance.

Companion jar