PANTRYFLEX

blend · pesto

★ STARRED KITCHENPrep 10 min

Cindermill Pesto

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

Pesto from a starred kitchen.

Ratio

Ratio by volume: Rapeseed Oil 109 ml
Rapeseed Oil 109 ml

Ingredients

  • Garlic — 4g of garlic (1/4 = 1g)
  • Nasturtium — 200g of nasturtium flowers and leaves (1/4 = 50g)
  • Rapeseed Oil — 400g of rapeseed oil (1/4 = 100g)
  • Salt — 4g of salt (1/4 = 1g)
  • Parmesan — 100g of Parmesan (1/4 = 25g)
  • Pine Nuts — 75 pine nuts, toasted (1/4 ≈ 19g)

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

Cindermill 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 · 4 stars · 4 national awards

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First run is small.

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Provenance

Russell Bateman works in Modern British / garden-driven at Pétrus; credentials include Michelin 1* (Pétrus, London; head chef 2018–2020).

Originally published as Nasturtium Pesto.

Adapted from a Russell Bateman recipe (Russell Bateman / Great British Chefs (walled garden salad)).

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 Russell Bateman / Great British Chefs (walled garden salad) (published as “Nasturtium Pesto”). Full citation lives in Provenance.

Companion jar