January 11, 2010
Wolfgang Puck's Pesto
Dress up pasta, pizza, vegetables, or rice
12 medium fresh basil leaves, washed, dried, and coarsely chopped
3 medium garlic cloves, coarsely chopped
2 tablespoons pine nuts, lightly toasted
Pinch of kosher salt
3 tablespoons extra-virgin olive oil
In a mortar and pestle, pound the basil, garlic, nuts, and salt until thoroughly mashed. Add the oil, a few drops at a time, until you have a smooth paste.
Pesto can also be made in a blender. Pour in the oil first, then the garlic, nuts, and finally the basil leaves. Blend on low to a smooth paste. Season with salt.
Pesto can be prepared and refrigerated or frozen. Bring to room temperature before using.