Cooking Pesto Pizza

Cooking Pesto Pizza

Cooking With Pest
The Freshest Basil Is A Must For Great Pesto!

Cooking Pesto Pizza. I really enjoy pesto and I love cooking pesto pizza. So here are some recipes and a little knowledge about pesto!

The Meaning of Pesto

The Italian word for pesto: pestare, means to pound, or to crush. Pesto was originally prepared with a marble mortar and wooden pestle. The ingredients were pounded or crushed with a circular motion of the pestle in the mortar.But today we have the “food processor” making pest ever so simple!

It has been Noted  that the ancient Romans ate a paste called “moretum”, prepared by crushing cheese, garlic and herbs together. Because the term pesto is a generic word for anything that is made by pounding or crushing, that leaves the original pesto sauce recipe open to flexible and differing ways to prepare the sauce. But the basic ingredients are basil, fresh pine nuts,  olive oil and Parmesan cheese.  That’s the basics, but you can substitute and add all types of things to your pesto and create your own pesto masterpiece . Some people are allergic to nuts, so they don’t use them at all. Other recipes can use walnuts pistachio nuts or any nuts that are available. Fresh herbs, mint , lemon and countless combinations can make incredible flavors

Here are some great recipes for your family

The Basic Pesto

  • 2 cups fresh basil leaves (no stems)
  • 2 tablespoons pine nuts 
  • 2 large cloves garlic
  • ½ cup extra-virgin olive oil
  • ½ cup freshly grated parmesan cheese
  1. Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
  2. With the machine running slowly dribble in the oil and process until the mixture is smooth.
  3. Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.

Basil Pistachio Pesto

A delicious twist on the Italian classic, your family will love this Lemony Pistachio Basil Pesto. Serve on pasta, drizzle over meat or use as a salad dressing!

I love it on pizza with fresh mozzarella and asiago cheese shrimp or chicken and some roasted tomatoes  (yes cooked in the wood fired oven), When I make pesto its the traditional way but I sometimes add a hint of mint and some lemon zest  just because I enjoy the extra flavor. I like to make enough for my pizza and for some pasta the next day with some shrimp!


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