Master chef Wolfgang Puck shares his simple and delicious pesto recipe.
- 12 medium fresh basil leaves, washed, dried, and coarsely chopped
- 3 medium cloves garlic, 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 pinch of salt until thoroughly mashed. Mix in the olive oil until well combined.
Alternatively, pesto can also be made in a blender. Blend the basil, garlic, and pine nuts, then slowly add the oil. Blend on low to a smooth paste. Season with salt.