blend · pesto
★ STARRED KITCHENPrep 10 minBloomway Pesto
Independent adaptation of a publicly published Philippe Chevrier recipe. Not affiliated with, sponsored by, or endorsed by Philippe Chevrier.
From a starred kitchen.
Ratio
Ingredients
- Basil — 1/2 bunch basil (30 g)
- Olive Oil — 100 ml AOVE
- Sugar — 2 g sucre
- Salt — sel (1 g)
- Pepper — poivre (0.3 g)
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
Bloomway 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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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Philippe Chevrier. French / Swiss. Cited awards include: historical Michelin 2* (Châteauvieux).
Originally published as Basil Pesto (Pesto Basilic).
More from this kitchenFAQ
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 Philippe Chevrier / Gourmetpedia (tuna, Chateauvieux) (published as “Basil Pesto (Pesto Basilic)”). Full citation lives in Provenance.