Two Delicious Pesto Sauce Recipes For Your Pizza
Posted on: 13 April 2016
It's no secret that pizza is delicious, but even the most enjoyable traditional red sauce-topped pizza from your favorite restaurant can get a little mundane after a while. A fun alternative to keep things interesting is topping your pizza with pesto. Made from basil, olive oil, and any number of other ingredients, pesto makes a flavorful sauce that pairs well with any number of toppings, from veggies to meats. Here are two delicious pesto recipes to try using on your homemade pizza.
Traditional Pine Nut Pesto
This is a more traditional pesto, made with pine nuts, parmesan cheese and garlic. It will remind you of some of the best meals you've had in authentic Italian restaurants.
You'll need:
- ½ cup olive oil
- 2 cups (packed) fresh basil leaves
- 1 tablespoon pine nuts
- 2 cloves garlic
- ¼ cup grated Parmesan cheese
- 1 pinch salt
- 1 pinch black pepper
Combine the basil, pine nuts, parmesan cheese, salt and pepper in a food processor. Chop until the basil is in small pieces. Then, start slowly drizzling in the olive oil, continuing to process as you drizzle. Continue processing until the mixture is smooth and uniform. Use immediately on your pizza, or store in a covered jar in the refrigerator for up to 2 weeks.
Cheesy Three-Herb Pesto
This pesto has a more intense, herbal flavor from a mixture of rosemary, basil and oregano. Plus, it's made with plenty of cheese, which gives it a very creamy consistency once it is cooked on top of your pizza.
You'll need:
- 1/2 cup olive oil
- 1 cup (packed) fresh basil leaves
- ¼ cup (packed) fresh rosemary (stems removed)
- 1/2 cup (packed) fresh oregano leaves
- ¼ cup Parmesan cheese, grated
- ¼ cup Romano cheese, grated
- 1 pinch salt
- 1 pinch cayenne pepper
- 1 teaspoon lemon juice
Combine the basil, rosemary, oregano, cheeses, salt and cayenne pepper in a food processor. Chop until the basil is in small pieces. Add the lemon juice, and pulse the food processor several times. Then, start slowly drizzling in the olive oil, continuing to process as you drizzle. Continue processing until the mixture is smooth and uniform. Use immediately, or store in the refrigerator in a covered container for up to 2 weeks.
Both of these pestos are also delicious on bread, pasta, and sandwiches, so use any leftovers wisely. You can also freeze your leftovers. They'll stay tasty for about 3 months.
If you're craving pizza but don't have to time to make your own at home, consider going to a restaurant like Original Italian Pizza Pa to satisfy your craving.
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