Basil Pesto

  • 4 cloves garlic
  • 1/4 cup pine nuts
  • 1 quart basil leaves
  • 1/2 cup grated Parmesan cheese
  • 3/4 cup olive oil
  • Salt, to taste
  • Variations: substitute walnuts or pistachios for the pine nuts and Pecorino Romano for the Parmesan

In the bowl of a food processor, process the garlic and pine nuts until fine. Add the basil leaves and Parmesan and process again. With the machine running, stream in the olive oil to create a nice saucy consistency. Season to taste with salt. Refrigerate and use within a couple days or freeze, flattened in resealable plastic bags, to enjoy all year. I like pesto tossed with pasta, as a topping for pizza, spread on Italian sandwiches, blended with my salad dressing, or even stirred into tomato or minestrone soup. There are countless ways to enjoy it!

Pesto Flatbread Pizza

  • 1 store-bought flatbread or pizza crust
  • Alfredo sauce
  • Pesto sauce
  • Shredded mozzarella cheese
  • Sliced tomatoes
  • Prosciutto, torn
  • Fresh basil

Preheat oven to 425 degrees or as directed on package. Spread the crust with the Alfredo and pesto sauces, then top with cheese and sliced tomatoes. Transfer directly to the oven rack or onto a pizza stone for a crisper crust. Bake for 6-8 minutes, or until cheese is melted and bubbly. Top with torn pieces of prosciutto and fresh basil, then slice and serve.

Shopping list

For the pesto:

  • Garlic
  • Pine nuts
  • Basil
  • Parmesan
  • Olive oil

For the pizza:

Pizza crust
Alfredo sauce
Shredded mozzarella
Tomatoes
Prosciutto