PANTRYFLEX

blend · pesto

★ STARRED KITCHENPrep 10 min

Ambercourt Pesto

Independent adaptation of a publicly published Wolfgang Puck recipe. Not affiliated with, sponsored by, or endorsed by Wolfgang Puck.

Wolfgang Puck's Ambercourt Pesto, from the published recipe.

Ratio

Ratio by volume: Olive Oil 45 ml
Olive Oil 45 ml

Ingredients

  • Basil — 12 medium leaves coarsely chopped (10 g)
  • Garlic — 3 medium cloves
  • Pine Nuts — 2 Tbsp lightly toasted (18 g)
  • Salt — pinch (0.5 g)
  • Olive Oil — 3 Tbsp EVOO (45 ml)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Ambercourt Pesto wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 4 stars · 3 national awards

Build the companion jar

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

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.

Adapted from a Wolfgang Puck recipe (Wolfgang Puck / HSN).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce 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.

Companion jar