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January 11, 2010

Wolfgang Puck's Pesto

Dress up pasta, pizza, vegetables, or rice

All Animals magazine, Jan/Feb 2010

fresh basil pesto with pine nuts

iStockphoto

Makes a scant 1/4 cup

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.

Recipe courtesy of Wolfgang Puck. See related articles "The Flexitarian Way" and Wolfgang Puck's pizza recipe from the Jan/Feb 2010 issues of All Animals magazine.

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