Shop Wolfgang Puck | Wolfgang Puck's Recipes | HSN Cookbook | Print Friendly Version

10 to 15 cloves garlic, peeled and roughly chopped
1/2 cup basil leaves, roughly chopped
1 small sprig rosemary, leaves stripped and roughly chopped
2 medium sage leaves, roughly chopped
Pinch chili flakes
Salt
3/4 cup extra-virgin olive oil
1 loaf bread
Grated Parmesan, optional
Mozzarella cheese, optional

1. Preheat the oven to 500 degrees F.
2. In a blender, combine the garlic, basil, rosemary, sage, chili flakes, and a pinch of salt and puree. With the blender running, slowly drizzle in the olive oil. .
3. Slice the bread into 1/2-inch thick slices and place on a cookie sheet. Brush with the garlic pesto. Sprinkle with Parmesan and mozzarella, if desired.
4. Bake on the upper rack until golden brown and bubbly, about 5 to 7 minutes.