PANTRYFLEX

blend · pesto

★ STARRED KITCHENPrep 10 min

Lemonpier Pesto

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

From a starred kitchen.

Ratio

Ratio by volume: Olive Oil 27 ml, Lemon Juice 30 ml
Olive Oil 27 mlLemon Juice 30 ml

Ingredients

  • Parsley — 50 g perejil liso hoja
  • Olive Oil — 25 g AOVE
  • Salt — 1 g sal fina
  • Lemon Juice — 30 g limones (zumo)
  • Gelatin — 0,25 hoja gelatina
  • Xanthan — 0,5 g Gelespessa

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

Lemonpier 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 · 6 stars · 3 national awards

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Provenance

Ricard Camarena works in Contemporary Valencian at Ricard Camarena Restaurant; credentials include Michelin 2* (Ricard Camarena Restaurant, Valencia).

Originally published as Pesto de Perejil.

Adapted from a Ricard Camarena recipe (Ricard Camarena / Madrid Fusión).

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 Ricard Camarena / Madrid Fusión (published as “Pesto de Perejil”). Full citation lives in Provenance.

Companion jar