PESTO PIZZA
A great alternative to your regular pizza.
Provided by SKWms
Categories World Cuisine Recipes European Italian
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Spread pesto on pizza crust. Top with tomatoes, bell peppers, olives, red onions, artichoke hearts and feta cheese.
- Bake for 8 to 10 minutes, or until cheese is melted and browned.
Nutrition Facts : Calories 393.7 calories, Carbohydrate 39.3 g, Cholesterol 35.6 mg, Fat 19.9 g, Fiber 3 g, Protein 17.3 g, SaturatedFat 7.8 g, Sodium 936.8 mg, Sugar 3.7 g
BASIL PESTO
This is a wonderful lemon-flavored pesto. This was my first taste of pesto and I've never gone back! Update as of 2/13/04 I'm glad that you all like this. I freeze this now and keep it on hand for my spaghetti sauce or others sauces. It freezes great!
Provided by Bonnie Traynor
Categories Spreads
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Mix everything together in food processor except the oil and lemon.
- Once everything is mixed well, drizzle with lemon and oil.
- Mix until well blended.
- Serve on pasta or just about anything that needs a pick me up.
- Will keep in refrigerator for 2-3 days.
- Enjoy!
Nutrition Facts : Calories 201.4, Fat 19.2, SaturatedFat 3.2, Cholesterol 7.3, Sodium 129.1, Carbohydrate 3.8, Fiber 0.8, Sugar 0.8, Protein 5.6
BASIL PIZZA RECIPE
Basil Pizza is a green pizza that bursts with the wonderful, fresh flavor of basil - with both pesto and whole leaves throughout. *Whether you're using homemade dough, or pre-baked crusts, have them ready to go when you start.
Provided by Valentina K. Wein
Categories Main Course
Time 35m
Number Of Ingredients 16
Steps:
- Preheat the oven and stone/sheet pan. Preheat the oven to 500°F, with a pizza stone on center rack. If you don't have a pizza stone, place a sheet pan on the rack a few minutes before you assemble the pizzas.
- Make the pesto. Add the basil, pine nuts, Parmesan and garlic to a food processor fitted with the blade attachment. Blend until the basil is in tiny pieces. Then add the tomato paste, lemon juice, olive oil and pinch of sugar, and blend until smooth. Season to taste with salt and pepper. (Here's How to Season to Taste.)
- Prepare the pizza crust. Either shape your pizza dough into approximately 12-inch rounds, or set out your pre-baked approximately 12-inch rounds, on a lightly floured work surface.
- Assemble the pizzas. Evenly divide the pesto among the two crusts, spreading it thinly. Then sprinkle each with equal amounts of the grated Mozzarella. Now divide the red onion slices between the two, and about half of the basil leaves.
- Bake. Transfer the pizzas to the stone or baking sheet and drizzle about ½ tablespoon of the olive oil along the edges of the crusts. Place in the preheated 500°F oven, and bake until the crust is golden along the edges, about 15 minutes. (For pre-baked crusts, heat just long enough to melt the cheese and heat it through.)
- Garnish, cut and serve. Once out of the oven, add the chili flakes (if desired), pine nuts, and the remaining fresh basil leaves. Then drizzle with the remaining olive oil, slice and serve.
Nutrition Facts : Calories 416 kcal, ServingSize 1 serving
EVERYTHING BASIL PIZZA
This epic basil pizza is all about one thing: BASIL. It's got a thick layer of savory pesto, and is topped with loads of fresh leaves!
Provided by Sonja Overhiser
Categories Main Dish
Time 1h5m
Number Of Ingredients 7
Steps:
- Follow the Best Pizza Dough or Thin Crust Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
- Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here's the pizza oven we use).
- Make the Best Basil Pesto (or Cashew Pesto, Walnut Pesto, or Vegan Pesto). Thinly slice the fresh basil (or keep it whole if you like).
- When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don't have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
- Spoon the pesto onto the dough and spread it out with the back of the spoon. Then top with the mozzarella cheese in an even layer, then the Parmesan cheese. Add a pinch of dried basil and if you like, a sprinkle of kosher salt. (Most pesto is salty enough, but it depends on your pesto and cheese.)
- Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven).
- Top with the basil leaves. Slice into pieces and serve immediately.
Nutrition Facts : ServingSize 1 slice, Calories 163 calories, Sugar 1.2 g, Sodium 169.1 mg, Fat 6.5 g, SaturatedFat 1.4 g, TransFat 0.1 g, Carbohydrate 19 g, Fiber 1 g, Protein 6.6 g, Cholesterol 2.2 mg
EASY PESTO PIZZA
Our Test Kitchen kneaded basil, oregano and Parmesan cheese into packaged bread dough for this full-flavored crust. Purchased pesto sauce keeps it big on taste and convenience.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Place dough on a lightly floured surface; let rest for 10 minutes. Knead in 1/4 cup cheese, basil and oregano. Roll into a 12-in. circle; place on a greased 14-in. pizza pan. Prick with a fork. Bake for 10 minutes., Spread pesto sauce over the crust. Sprinkle with mushrooms, mozzarella cheese and remaining Parmesan cheese. Bake until golden brown, 8-10 minutes longer.
Nutrition Facts : Calories 259 calories, Fat 11g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 513mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.
BASIL PESTO
Basil pesto is extremely versatile! It enhances the flavor for all dishes like steak, chicken, fish, vegetables, and pasta! After the ingredients are combined and formed into a tube shape, simply slice whatever size portion you need and freeze the rest! Easy-breezy to prepare and bursting with flavor!
Provided by Bwoogie1
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 16
Number Of Ingredients 6
Steps:
- Combine basil, Parmigiano-Reggiano cheese, and olive oil in a food processor. Pulse to combine. Add garlic, pine nuts, salt, and pepper. Pulse until mixture becomes smooth and blended.
- Pour mixture onto a large sheet of plastic wrap; roll into a tube shape and seal. Store in the refrigerator until needed.
Nutrition Facts : Calories 177.1 calories, Carbohydrate 1.7 g, Cholesterol 4.4 mg, Fat 17.9 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 3.2 g, Sodium 87.2 mg, Sugar 0.3 g
PESTO PIZZAS
Our fresh Basil Pesto brings summery flavor to this homemade pizza.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 20m
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Spread basil pesto on each of two pizza crusts.
- Layer each crust with plum tomato; sprinkle with grated mozzarella cheese. (Or, layer with just cheese, using 3 ounces thinly sliced fresh mozzarella.) Season with coarse salt and ground pepper.
- Transfer to a baking sheet; bake until cheese has melted and crust is golden brown, about 10 minutes. Slice, and serve immediately.
Nutrition Facts : Calories 205 g, Fat 13 g, Fiber 1 g, Protein 7 g
RED PEPPER-BASIL PESTO PIZZA
Provided by Bobby Flay
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the pesto: Preheat an oven to 375 degrees F.
- Put the peppers on a baking sheet, rub them with the canola oil and season with salt and black pepper, to taste. Roast until they are slightly charred and soft, turning several times, about 25 to 30 minutes. Transfer the peppers to a bowl, cover with plastic wrap and let them steam for 10 minutes. Remove the skins and seeds.
- Put the peppers, garlic, basil and pine nuts into the bowl of a food processor and pulse until coarsely chopped. With the motor running, slowly pour the olive oil through the feed tube and pulse to emulsify. Add the cheese and salt and pepper, to taste and pulse a few more times just to combine. Scrape the mixture into a bowl.
- For the pizza: Light a grill to high heat.
- Roll the pizza dough into 2 (12-inch) circles, brush the top with some canola oil, and season them with salt and black pepper, to taste. Put them on the grill, oiled side down, and grill until the bottoms are slightly charred and golden brown. Brush the tops with additional oil before flipping the pizzas over. Continue grilling until the crusts are just firm, about 40 seconds.
- Transfer the shells to a baking sheet, top each with some of the pesto, mozzarella and shaved Parmigiano and return them to the grill. Close the cover and grill until the cheese melts. Remove the pizzas from the grill and finish the pizza with some sliced red onion and handful of arugula. Slice and serve.
- Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
- Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
PUNCHY SPINACH PESTO PIZZA
Up your intake of greens with our punchy spinach and pesto pizza. There's vibrant vegetables in each element, even the base
Provided by Liberty Mendez
Categories Dinner, Lunch
Time 1h40m
Number Of Ingredients 15
Steps:
- Cook the spinach in a pan of boiling water for 30 seconds until wilted, then drain and rinse under cold running water to cool. Squeeze out the excess water. Put half the wilted spinach in a blender with 150ml hot water and blitz to a smooth green purée.
- Dissolve the yeast in 2 tbsp tepid water. Put the flour in a large bowl with the spinach purée, 2 tsp salt and the yeast mixture. Bring together into a dough, adding up to 50ml more water if it's too dry. Knead for 5 mins, then leave in a covered bowl at room temperature for 1 hr until doubled in size. After an hour, divide the dough into four pieces, then cover again and leave to prove for another hour.
- For the pesto, put the remaining 200g spinach, half the basil, the pine nuts, parmesan, oil, lemon juice and garlic in a food processor and blitz until smooth. Season to taste and loosen with up to 3 tbsp water, if needed. Mix the lemon zest with the crème fraîche and some seasoning and 2-3 tbsp water to loosen. Set aside along with the pesto.
- Heat the oven to 240C/220C fan/ gas 9 with a large baking sheet inside. Flatten the proved dough balls into rounds on a floured work surface, then roll each one out until about 25cm wide and 5mm thick. Put each pizza base on its own sheet of baking parchment.
- Spoon the lemony crème fraîche over the pizza bases and spread almost to the edges, leaving a small border. Drizzle over half the pesto, then top with the broccoli. Dot over the tomatoes and mozzarella, then sprinkle with the chilli flakes.
- Cook one pizza at a time by sliding the pizza on its baking parchment onto the hot baking sheet in the oven and baking for 12-15 mins until the crust is golden and crisp. Repeat with the remaining pizzas, then drizzle over the remaining pesto. Scatter over the leaves from the remaining basil, then drizzle with a little extra virgin olive oil and sprinkle with extra chilli flakes, if you like.
Nutrition Facts : Calories 783 calories, Fat 44 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 25 grams protein, Sodium 2.1 milligram of sodium
SAUSAGE & PESTO PIZZA
Make these cheesy sausage and pesto pizzas with just a handful of ingredients for an easy, takeaway-style dinner. If you prefer, make these veggie-friendly using our tip below
Provided by Esther Clark
Categories Dinner, Lunch, Supper
Time 1h
Number Of Ingredients 7
Steps:
- Remove the pizza dough from the freezer 1-2 hrs before cooking to defrost. Heat the oven to 220C/200C fan/gas 7. Put a large baking sheet in the oven to heat.
- Tip the chopped tomatoes into a saucepan, simmer uncovered for 15 mins until reduced and saucy, then season to taste.
- Squeeze the sausagemeat out of the skins and into a bowl. Divide into 10 small balls. Pour the oil into a non-stick frying pan and fry the meatballs over a medium heat for 5 mins until golden brown.
- Roll the dough out into two oval-shaped pizzas about 20cm long. Top with a layer of the tomato sauce, then swirl in the pesto. Tear the mozzarella and scatter that over along with the sausage meatballs. Slide the pizzas onto the hot baking sheet and cook for 18-20 mins or until crisp and charred at the edges. Scatter over a few basil leaves to serve, if you like.
Nutrition Facts : Calories 544 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 2.9 milligram of sodium
PESTO SAUCE (FOR PIZZA ESPECIALLY)
A nice change from normal tomato-based pizza sauce. This is really nice with goat's cheese, roasted garlic pieces, and roasted halved cherry tomatoes.
Provided by spatchcock
Categories Sauces
Time 15m
Yield 3 cups
Number Of Ingredients 10
Steps:
- Combine all ingredients in a food processor or blender.
- Puree until the mixture forms a smooth, thick paste.
- Topping ideas for pesto pizza: Sliced crimini mushrooms.
- Reconstituted sun-dried tomatoes.
- Sliced black olives.
- Shaved Parmesan cheese.
Nutrition Facts : Calories 562.6, Fat 56.5, SaturatedFat 9, Cholesterol 14.7, Sodium 463.2, Carbohydrate 7.4, Fiber 2.1, Sugar 1.4, Protein 11.3
TOMATO-BASIL PIZZA, TWO WAYS
Because I'm a bored, desperate housewife living in the middle of nowhere, I like to conduct frequent experiements and side-by-side comparisons as I do
Categories main dish
Time 43m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 500 degrees.Press the pizza dough into a sheet pan (you can also use a pizza stone or grill). You can conduct your own taste test as I did, by making a half and half pizza, or choose your favorite way and make the entire pizza out of that.Tomato-Basil Pizza Made with Pesto:Smear the pesto over half of the pizza dough and sprinkle some kosher salt over it.Slice the mozzarella thin enough to cover the pizza thoroughly. Next, lay thin slices of Roma tomatoes over the mozzarella.Tomato-Basil Pizza made with fresh basil:Drizzle olive oil over the dough and sprinkle kosher salt over it. Wash and dry the basil leaves and lay them in a single layer on top of the olive oil.Top the basil with a layer of mozzarella and add a layer of Roma tomatoes. Go ahead and top with more mozzarella if there's any left. For Both Variations: Grate some fresh Parmesan cheese over the entire pizza.Bake the pizza according to the crust directions.And eat!
PESTO PIZZA
Once a week, a good friend of mine fixes supper for me, my husband and our two daughters. We always request the same thing-her great pizza!-Arlyn Kantz, Ft. Worth, Texas
Provided by Taste of Home
Categories Appetizers Dinner
Time 25m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- In a blender, combine oil and garlic; cover and process until smooth. Add basil and blend thoroughly. Spread over crust. Sprinkle with toppings. Bake at 425° for 10 minutes.
Nutrition Facts : Calories 255 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 263mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein.
BASIL PESTO PIZZA
Steps:
- Preheat the oven to 425 degrees F.
- In a medium saucepan over medium heat, add 2 tablespoons of the olive oil and heat until shimmering, about 2 minutes, then add the onions. Saute on low until the onions are browned and caramelized, 20 to 30 minutes, stirring occasionally. Set aside.
- Meanwhile, in a food processor, combine the walnuts and 1 cup of the oil and process until smooth, about 1 minute. Add the Parmesan, lemon juice, garlic and 1 teaspoon sea salt and process until blended, about 1 minute. Add 3 3/4 cups of the chopped basil, reserving the remaining 1/4 cup for topping the pizza. Add the spinach and process until smooth, about 1 minute.
- In a medium skillet over medium heat, add the remaining 2 tablespoons olive oil and heat until shimmering, about 2 minutes. Add the olives and saute for 5 minutes. Remove from the heat, then add the balsamic vinegar and a little sea salt to taste.
- To assemble the pizzas, place the pizza crusts on two sheet pans or large round pizza pans. Spread the pesto onto the crusts, leaving a 1/4-inch border. Top with the caramelized onions, tomatoes, reserved basil, and olive mixture. Garnish with a little grated Parmesan if you like. Bake until the crusts are golden brown, 8 to 10 minutes.
More about "basil pesto pizza food"
CHICKEN PESTO PIZZA RECIPE - KITCHEN SWAGGER
From kitchenswagger.com
Cuisine ItalianTotal Time 30 minsCategory DinnerCalories 620 per serving
- Combine all pesto ingredients except for the olive oil in a food processor or blender. Blend until mixed and smooth. With the motor running, add olive oil in a slow stream until combined. Pesto should not be too soupy or fine.
PESTO GENOVESE PIZZA | RECIPES | JAMIE OLIVER
From jamieoliver.com
Servings 2Calories 568 per servingTotal Time 45 mins
- Preheat the oven to 220C/gas 7, and insert two large baking trays or a pizza stone to warm up.Place a large pan of salted water over a high heat and, once boiling, cook the new potatoes for 15–20 minutes, until just tender.
- Drain and leave to steam dry in the colander, then transfer to a bowl and lightly crush them with a fork.Meanwhile, make your pesto.
- Using a pestle and mortar or a food processor, crush the garlic with a generous pinch of salt, then add the basil leaves and grind to a paste.
- You may need to do this in a few stages, as it won’t all fit in one go.Add the pine nuts and bash well, then stir in the parmesan and 6 tablespoons of olive oil to loosen.
BASIL PESTO PIZZA - JENNIFER TYLER LEE
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Ratings 1Servings 4Cuisine Whole30Category Gluten Free, Main Course
- In the large bowl of a food processor, pulse cauliflower until pureed the size of rice. Add to a large mixing bowl. Use a paper towel to press cauliflower well and remove any moisture. Then, add almond flour, thyme, sea salt and freshly ground pepper; mix. Fold in beaten eggs until mixture is well combined. Shape into a ball and refrigerate for 20 minutes
- While crust is chilling, in the small bowl of your food processor make the pesto. First add pine nuts and garlic until fine. Pulse together basil, lemon juice and zest until gritty. Stream in olive oil while blending until pesto reaches desired consistency - it should yield about 1/3-1/2 cup.
- Once crust has chilled, add to a parchment-lined baking sheet using your hands to shape into a crust.
PRAWN AND PESTO PIZZA RECIPE - GOOD FOOD
From goodfood.com.au
Servings 24Total Time 1 hr 30 minsCategory Starter/Entree
- Combine the yeast, sugar and ¾ cup (185 ml) warm water, cover and leave for 10 minutes, or until frothy. If it hasn't foamed after 10 minutes, discard and start again.
- Sift the flour and ½ teaspoon salt and make a well. Add the yeast mixture and the oil. Mix with a flat-bladed knife, using a cutting action, until a dough forms. Turn onto a floured surface and knead for 10 minutes, or until smooth. Transfer to an oiled bowl, cover with plastic wrap and leave for 45 minutes, or until doubled in size. Meanwhile, combine the oil, basil, garlic and prawns in a non-metallic bowl. Cover with plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to very hot 230°C (450°F/Gas 8). Punch down the dough, then knead for 8 minutes, or until elastic. Divide into 24 balls and roll each ball into a circle 4 mm thick and 4.5 cm in diameter. Prick the surfaces with a fork and brush with oil.
- Place the bases on a lightly greased baking tray. Spread ½ teaspoon of pesto over each base, leaving a narrow border. Put a prawn, basil leaf and pine nut on each pizza and bake for 8–10 minutes.
BEST BASIL PESTO (IN 5 MINUTES!) – A COUPLE COOKS
From acouplecooks.com
4.8/5 (4)Total Time 5 minsCategory SauceCalories 108 per serving
- In a small dry skillet, toast the nuts over medium high heat, stirring constantly, for about 2 to 3 minutes. Remove the nuts to a bowl and allow them to cool slightly. (This step is optional, but brings out a more robust flavor in the nuts.)
- In food processor**, combine the nuts, cheese, and peeled garlic. Process until finely ground, 20 to 30 seconds.
- Add the basil, lemon juice and kosher salt. Turn on the food processor and gradually pour in the olive oil. Once combined, turn off the food processor. Blend in a bit more olive oil if desired, to achieve a looser texture. Stores for about 1 week in the refrigerator and several months frozen.
ROASTED GARLIC CHICKEN PESTO PIZZA - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
Reviews 13Total Time 2 hrs 30 minsCategory Pizza
- Prepare pizza dough through step 5, including preheating the oven to 475°F (246°C). Cover the shaped dough lightly with plastic wrap and allow it to rest as the oven preheats.
- To prevent the pizza toppings from making your pizza crust soggy, brush the shaped dough lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Top the dough evenly with garlic, then spread the pesto on top. Add the chicken then sprinkle on the cheese.
- Bake pizza for 12-15 minutes. Remove from the oven and top with fresh basil, if desired. Slice hot pizza and serve immediately.
- Cover leftover pizza tightly and store in the refrigerator. Reheat as you prefer. Baked pizza slices can be frozen up to 3 months. See pizza crust recipe for instructions on freezing the pizza dough.
BASIL + LEMON PESTO - BABY FOODE
From babyfoode.com
Reviews 5Category Condiment, SauceCuisine ItalianTotal Time 5 mins
- Add the basil, lemon, garlic, parmesan cheese, salt and pepper to a food processor or blender. Pulse a few times to get the ingredients chopped.
- Run your machine at full speed while drizzling in the olive oil. Let run for 20-30 seconds or until your ingredients are well incorporated.
HOMEMADE BASIL PESTO (PESTO ALLE GENOVESE) - ALPHAFOODIE
From alphafoodie.com
5/5 (7)Calories 221 per servingCategory Appetizer, Side
- This may not always be required depending on where you source your basil. However, I like to begin by cleaning my basil leaves and patting them dry.
- Add the garlic and salt to your mortar and use the pestle in circular motions to grind it into a thick paste-like consistency.
- Lightly pulse the garlic, pine nuts, and basil until finely chopped (but not pureed).Slowly drizzle in olive oil as the machine runs.If your food processor doesn’t have a spout, you can simply add olive oil a little bit at a time and blend for a few seconds in-between each addition.Finally, add the cheese and pulse a few times to thoroughly combine all the ingredients.When using a food processor/blender, try not to allow the machine to run for too long and heat up the pesto, or it can negatively impact the quality of the Genovese pesto.
EASY BASIL PESTO - EATING BIRD FOOD
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3.6/5 (11)Total Time 15 minsCategory SauceCalories 109 per serving
- Add basil, garlic, and pine nuts and grated parmesan into a food processor and pulse until coarsely chopped. Add oil and process until fully incorporated and smooth. Season with salt and pepper.
- Storage: Store in an air-tight container in the fridge for up to 1 week or in the freezer for up to 3 months.
CREAMY BASIL PESTO SAUCE RECIPE - SAUCE FANATIC
From saucefanatic.com
4.6/5 (17)Total Time 15 minsCategory Pasta SaucesCalories 212 per serving
- Process basil, parsley, garlic, Parmigiano Reggiano, ricotta, oil, salt, and pepper in a food processor until smooth, about 1 minute. Stop to scrape down the sides of the bowl as needed.
- Transfer the mixture to a small bowl, cover with plastic wrap pressed against the surface and refrigerate for up to 3 days.
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