From Wolfgang Puck's kitchen · Spago, Beverly Hills
blend · pesto
★ STARRED KITCHENAmbercourt Pesto
From a starred kitchen & national award winner
Ratio
OLIVE OIL 45
Ingredients
- BASIL10 g
- GARLIC15 g
- PINE NUTS18 g
- SALT0.5 g
- OLIVE OIL45 ml
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Austrian-American California chef of Spago and CUT; James Beard Outstanding Chef with Michelin recognition in the CUT / Spago lineage. Early adopter of open-kitchen California cuisine.
Originally published as Pesto.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Wolfgang Puck / HSN (published as “Pesto”). Full citation lives in Provenance.