blend · pesto
★ STARRED KITCHENPrep 10 minGlassgate Broad Bean
Independent adaptation of a publicly published Robert Chambers recipe. Not affiliated with, sponsored by, or endorsed by Robert Chambers.
Pesto from a starred kitchen.
Ratio
Ingredients
- Broad Bean — 300g of fresh broad beans, podded
- Parmesan — 35g of Parmesan, grated
- Pine Nuts — 35g of pine nuts, toasted
- Olive Oil — 110ml of olive oil
- Pres. Lemon — 15g of preserved lemon
- Garlic — 1/2 garlic clove
- Lemon Juice — 1/2 tsp lemon juice (method uses 1 tsp) (5 ml)
- Salt — salt to season (2 g)
- Pepper — black pepper to season (0.5 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
Glassgate Broad Bean 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 · 4 stars · 4 national awards
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- Simple Tomato Sauce★ STARRED KITCHEN
- Missy Robbins Tomato SauceNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Robert Chambers works in Modern Italian / London at Luca; credentials include Michelin 1* (Luca, London).
Originally published as Broad Bean and Preserved Lemon Pesto.
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 Robert Chambers / Great British Chefs (burrata with broad bean pesto) (published as “Broad Bean and Preserved Lemon Pesto”). Full citation lives in Provenance.