Italian-Garlic Pesto

Name: Italian-Garlic Pesto
Prep time: 10 min
Total time: 10 min
Yield: about 1¾ cups (400 ml)
Cuisine: Mediterranean
Ingredients: about ½ cup (75 g) Pine Nuts; 200 g Sun-Dried Tomato; about 10 cloves (50 g) Garlic; 1 Tbsp (15 ml) Lemon Juice; about ⅔ cup (150 ml) Olive Oil; about ¼ tsp (2 g) Salt

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

CONDIMENT · FUSILLI & CHERRY TOMATOES & GRILLED VEGETABLES

In the published recipe, this is the condiment for fusilli.

The condiment from Ainsworth's fusilli.

On the jar

PESTO

Method: blend
Yield: about 1¾ cups
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Lemon Juice 15 mlOlive Oil 150 ml

Ingredients

Pine Nutsabout ½ cup (75 g)
Sun-Dried Tomato200 g
Garlicabout 10 cloves (50 g)
Lemon Juice1 Tbsp (15 ml)
Olive Oilabout ⅔ cup (150 ml)
Saltabout ¼ tsp (2 g)

Where it sits

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

Its fat to acid ratio is 10:1, higher than 60% of the catalog’s pestos (median 8:1), a richer 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 Italian-Garlic 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

Italian-Garlic 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

Arugula PestoNATIONAL AWARD WINNEROn the jar: PESTO
Celeriac and Fennel Slaw Dressing★ STARRED KITCHENOn the jar: CELERIAC AND
Mackerel Pickling Liquor★ STARRED KITCHENOn the jar: MACKEREL
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

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)).

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

Companion jar