Pesto Recipe - Cooking Index
Pesto Recipe - Cooking Index
This recipe can be doubled very easily. At Spago we use a sweet olive oil, not too sharp and overwhelming, from the Emilia-Romagna region of Italy. This can be brushed over pizzas and fish, and it turns a simple pasta into something special. In Italy, pesto is generally made with mortar and pestle, which probably accounts for the name, but it can also be done in a blender, so you will find both methods here.
Courses: Sauces| 12 | Fresh basil leaves - washed, dried, (medium) | |
| And coarsely chopped | ||
| 3 | Garlic cloves - coarsely chopped (medium) | |
| 2 tablespoons | 30ml | Pine nuts - lightly toasted |
| 1 | Salt | |
| 3 tablespoons | 45ml | Extra-virgin olive oil |
In a mortar and pestle, pound the basil, garlic, nuts, and salt until thoroughly mashed.
Pesto can also be made in a blender. Blend the garlic, nuts, and basil leaves, then slowly add the oil. Blend on low to a smooth paste. Season with the kosher salt.
This recipe yields about 1/4 cup.
Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/
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