Monday, August 15, 2011

Pesto Pizza Recipe


  • 2 cups packed fresh basil leaves
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • 2/3 cup extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup freshly grated Pecorino cheese


Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

We use whatever nuts we have on hand. Pine nuts are pricey. Rick used roasted pistachio.

Heat Pizza stone for 15 min prior to grilling pizza.

We use whole wheat Boboli for crust.
 Cover crust lightly with pesto

Slice 2 large tomatoes and place over pesto
slice 2 balls fresh Mozzarella and lay over tomatoes.
Sprinkle with some fresh basil and fresh ground pepper.
Grated Fresh  Parmesan over top to finish....

1 comment:

  1. just for Nancy.....
    What didn't come from the garden...came from Weavers at Market.
    The crust from Giant,
    Heat your grill as hot as you can.