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European, Italian
Pesto

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

This recipe can be doubled very easily. At Spago we use a sweet olive oil, not too sharp and overwhelming, found in 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 a mortar and pestle, which probably accounts for the name, but it can also be done in a blender, so you will find both methods below.

Yield: Makes a scant ΒΌ cup

Ingredients

  • 12 medium fresh basil leaves, washed, dried, and coarsely chopped
  • 3 medium garlic cloves, coarsely chopped
  • 2 tablespoons pine nuts, lightly toasted
  • Pinch of salt
  • 3 tablespoons extra virgin olive oil

Directions

1. 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.

2. 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 the kosher salt.

Notes

To Prepare Ahead: Pesto can be prepared and refrigerated or frozen. Bring to room temperature before using.

If you own a mortar and pestle, use it to make this Pesto. You'll definitely notice the difference in flavor when the fresh herbs are stone-ground.


© 2000 Wolfgang Puck

Note from Cookstr's Editors

Nutritional information is based on 4 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

122kcal (6%)
8mg (1%)
1mg (2%)
4mcg RAE (0%)
39mg
12mg
1g
0g
0g
1g
0mg (0%)
73mg (3%)
2g (8%)
13g (20%)
0mg (2%)
 

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