January 11, 2010
Wolfgang Puck's Pesto
Dress up pasta, pizza, vegetables, or rice
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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.
