Basil And Cashew Pesto Pizzas Recipes

CASHEW BASIL PESTO

Cashew Basil Pesto image

This is so simple yet amazingly delicious!!! Use it on pasta, chicken, fish or spread on crackers or crostini!!! You can use any kind of cashew. I like to use the roasted salted cashew pieces. But if you want unsalted, just adjust the amount of salt at the end.

Provided by Charmie777

Categories Fruit

Time 5m

Yield 3/4 cup, 6 serving(s)

Number Of Ingredients 5

Ingredients

1 cup fresh basil leaf
3 garlic cloves, roughly chopped
1/2 cup cashews (see note)
1/2 cup parmesan cheese or 1/2 cup romano cheese
1/2 cup olive oil

Steps:

In a food processor, finely chop basil, garlic, cashews and cheese.
Slowly drizzle in olive oil. (Use amount that will make to desired consistency.).
Season to taste with salt and pepper.

Nutrition Facts : Calories 264.4, Fat 25.7, SaturatedFat 5, Cholesterol 7.3, Sodium 201.4, Carbohydrate 4.8, Fiber 0.5, Sugar 0.7, Protein 5.3

BASIL AND CASHEW PESTO PIZZAS

Basil and Cashew Pesto Pizzas image

I grow basil and love making this homemade pesto pizza. Sometimes I make the pesto the day before and spread it on pizza crust the next day. -Charlotte Rogers, Virginia Beach, Virginia

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 12 servings.

Number Of Ingredients 8

Ingredients

4 ounces Parmesan cheese, cut into chunks
2 cups loosely packed basil leaves
1/2 cup salted cashews
4 garlic cloves, halved
1/3 cup olive oil
3 Italian herb flatbread wraps
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
3/4 teaspoon coarsely ground pepper

Steps:

Preheat oven to 350°. Place Parmesan cheese, basil, cashews and garlic in a food processor; pulse until chopped. Continue processing while gradually adding oil in a steady stream., Place flatbreads on ungreased baking sheets; spread with pesto. Sprinkle with mozzarella cheese and pepper. Bake until cheese is melted, 8-10 minutes.

Nutrition Facts : Fat 15 g fat (5 g saturated fat), Cholesterol 15 mg cholesterol, Sodium 351 mg sodium, Carbohydrate 9 g carbohydrate, Fiber 1 g fiber, Protein 10 g protein.

BASIL PESTO PIZZA

Basil Pesto Pizza image

Provided by Trisha Yearwood

Categories main-dish

Time 1h10m

Yield 8 slices

Number Of Ingredients 13

Ingredients

4 tablespoons plus 1 cup olive oil
4 medium sweet onions, such as Vidalia, thinly sliced
6 tablespoons whole raw walnuts
2/3 cup grated Parmesan, plus more for sprinkling, optional
1/4 cup freshly squeezed lemon juice (about 1 lemon)
4 to 5 cloves garlic, smashed
Sea salt
4 cups roughly chopped fresh basil
2 cups loosely packed fresh spinach
1 cup finely chopped Kalamata olives
1 tablespoon balsamic vinegar
2 family-size unbaked pizza crusts, white or whole wheat
3 medium tomatoes, thinly sliced

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.

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