My basil started taking over the window box herb garden, so I decided to put it to good use and make some pesto. Did you know that you can make pesto with nuts other than pine nuts? I don't remember where I read this, but somewhere in my culinary research I stumbled upon this remarkable fact. I used almonds as a substitute, but you can also use walnuts or pecans.
Here's the recipe for the pesto:
2 cups (packed) fresh basil leaves
1/4 cup slivered almonds
1 garlic clove
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground pepper
2/3 cup olive oil
1/2 cup freshly grated Parmesan cheese
In a food processor combine the basil, almonds, garlic, 1/2 teaspoon salt, and pepper until finely chopped.
|I put the garlic clove in whole and it chopped up quite well.|
|It will look something like this.|
Recipe adapted from Everyday Italian, by Giada De Laurentis
For the Pizza:
Roll out one unbaked pizza dough disc. Spread desired amount of pesto on top (I used about 1/2 cup).
Place sliced grilled chicken, from 1 grilled chicken breast, evenly over pesto. Sprinkle with 2 cups mozzarella cheese.
Bake in a 450F oven for 15-18 minutes, until cheese is brown and crust is cooked.