- 6 Tbsp Pine nuts, toasted
- 1/2 pound Basil leaves, rinsed and dried
- 3 Cloves garlic
- 1 1/2 tsp Kosher salt
- 1/2 cup Freshly grated Parmesan cheese
- 1/2 cup Olive oil
Toast pine nuts until fragrant. In Bosch blender or food processor, purée 2 Tbsp of pine nuts, basil, garlic, salt, and cheese. With the machine running, slowly drizzle in olive oil until the mixture is smooth. Spread pesto on uncooked pizza dough the top with remaining pine nuts. Bake as directed above, or serve over fresh pasta.
Use the pesto immediately or refrigerate for up to several days. To store, cover the pesto with thin layer of olive oil and seal with plastic wrap.