BASIL PESTO IS VERSATILE AND SHOULD NOT BE MISSED ON PIZZA.

IT IS MOSTLY BASIL LEAVES, OLIVE OIL, DRY CHEESE (USUALLY GRATED, SOMETHING LIKE PARMESAN OR ROMANO, GRATED), SALT AND PEPPER, GARLIC, AND PINE NUTS. 

I HAVE COME ACROSS A LOT OF VARIATIONS ON THE MIX. SOME BIG STANDOUTS ARE USING CARROT TOPS OR USING BROCCOLINI ALONG WITH THE BASIL OR INSTEAD OF IT. DIFFERENT CHEESE, LIKE ASIAGO OR ADDING HOT PEPPER FLAKES COULD MAKE A DIFFERENCE. IF YOU THINK ABOUT IT AS A BLEND OF SPICES, NUTS, AND CHEESES IN OLIVE OIL THEN IT IS EASY TO IMAGINE HOW YOU CAN SPIN IT.

RECIPE:

-2 CUPS BASIL LEAVES

-2/3CUP OLIVE OIL

-1/2 CUP GRATED DRY CHEESE

-1/4 CUP PINE NUTS, I LIKE TO LIGHTLY COOK THEM IN A PAN ON MEDIUM

-1 TSP SALT

-1 TSP PEPPER

-4 CLOVES OF GARLIC

PREP:

-ADD BASIL AND NUTS TO A FOOD PROCESSOR

-PULSE THEM UNTIL CHOPPED

-ADD CHEESE

-DRIZZLE IN 1/2 THE OIL AND PULSE A FEW TIMES

-ADD GARLIC, SALT, PEPPER

-PULSE WHILE ADDING THE REST OF THE OIL

THIS IS VERY SIMPLE, JUST SPREAD OLIVE OIL OVER THE PIZZA DISC WITH A FOOD BRUSH. THEN ADD GARLIC, CHOPPED FINELY.

ADDING ROSEMARY, RED PEPPER FLAKES, OREGANO, BASIL, BLACK PEPPER, AND LARGE GRAIN SALT ARE GREAT ADDITIONS.

ROMAN WHITE PIZZA (PIZZA BIANCA) IS BASICALLY FOCACIA WITH OLIVE OIL, GARLIC, AND ROSEMARY.  IT IS AMAZING!

RECIPE (HARDLY):

-OLIVE OIL

-GARLIC

-HERBS, SEASONING IF USING

PREP:

-SIMPLY SPREAD OLIVE OIL ON PIZZA, USE A BRUSH OR YOUR FINGERS

-SPREAD GARLIC AND/OR HERBS AND SEASONINGS