Pesto Recipe

Pesto Recipe
Staff Writer
The essential cold summer soup from Spain, gazpacho is made with fresh tomatoes, peppers, and country bread soaked in olive oil.

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

 Gazpacho is a Spanish classic, best made when juicy tomatoes are in season.

Master chef Wolfgang Puck shares his simple and delicious pesto recipe. 

Click here to see more recipes from Wolfgang Puck. 

Ingredients

  • 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

Directions

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. 

Pesto Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Pesto Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.