PANTRYFLEX

blend · pesto

★ STARRED KITCHENPrep 10 min

Copperbench Pesto

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

From a starred kitchen.

Ratio

Ratio by volume: Olive Oil 200 ml, Sesame Oil 50 ml
Olive Oil 200 mlSesame Oil 50 ml

Ingredients

  • Garlic — 4 garlic
  • Parmesan — 30 g Parm
  • Basil — 60 g basil
  • Pine Nuts — 20 g pine nuts
  • Salt — salt (2 g)
  • Chile — chili (0.5 g)
  • Olive Oil — 20 cl olive (200 ml)
  • Sesame Oil — 5 cl sesame (50 ml)

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

Copperbench 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 · 5 stars · 4 national awards

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First run is small.

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Provenance

Philippe Etchebest works in French southwest / bistronomie at Hostellerie de Plaisance; credentials include Michelin 2* (Hostellerie de Plaisance, Saint-Émilion); Meilleur Ouvrier de France 2000.

Originally published as Pesto.

Adapted from a Philippe Etchebest recipe (Philippe Etchebest / philippe-etchebest.com).

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 Philippe Etchebest / philippe-etchebest.com (published as “Pesto”). Full citation lives in Provenance.

Companion jar