PANTRYFLEX

blend · pesto

★★★ KITCHENPrep 10 min

Tallowpass Pesto

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

Herb sauce for pasta, fish, and vegetables.

Ratio

Ratio by volume: Olive Oil 250 ml
Olive Oil 250 ml

Ingredients

  • Watercress — 2 bunches watercress
  • Garlic — 2 garlic cloves
  • Pres. Lemon — 2 beldi confit lemons (peel only)
  • Pumpkin Seed — 80 g toasted pumpkin seeds
  • Olive Oil — 25 cl olive oil (250 ml)
  • Salt — 4 generous pinches fleur de sel (4 g)

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

Tallowpass 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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Provenance

Romain Meder. French / vegetable-forward. Cited awards include: Michelin 3* Plaza Athénée (exec under Ducasse).

Originally published as Pesto de Cresson (Courge + Citron Confit).

Adapted from a Romain Meder recipe (Romain Meder / Académie du Goût).

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 Romain Meder / Académie du Goût (published as “Pesto de Cresson (Courge + Citron Confit)”). Full citation lives in Provenance.

Companion jar