Fresh Pesto Pioneer Woman Recipe 445

PESTO

Pesto image

Provided by Ree Drummond : Food Network

Time 5m

Yield about 1 cup

Number Of Ingredients 7

Ingredients

3/4 cup fresh basil leaves
1/2 cup grated Parmesan
3 tablespoons pine nuts
2 cloves garlic, peeled
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil

Steps:

Add the basil leaves, Parmesan, pine nuts, garlic and salt and pepper to taste to a food processor or blender. Turn the machine on, then drizzle in the olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed.

HOW TO MAKE PESTO

How to Make Pesto image

I think pesto deserves more attention than it gets, don't you? I never eat something with pesto and regret it.

Categories main dish side dish

Time 15m

Yield 8 servings

Number Of Ingredients 8

Ingredients

2 bunches To 3 Large Bunches Fresh Basil Leaves
1/3 c. Pine Nuts
2 tbsp. Freshly Squeezed Lemon Juice
1/2 clove Garlic, Smashed
1/2 tsp. Sea Salt
1/4 tsp. Black Pepper
1/3 c. Extra Virgin Olive Oil
1/2 c. Shredded Parmesan Cheese (optional)

Steps:

Put the basil leaves, pine nuts, lemon juice, garlic, sea salt, and black pepper in the work bowl of a food processor or in a blender. Pulse until finely chopped, scraping down the sides of the work bowl when necessary.While machine is running, pour in olive oil. Process until smooth. Add Parmesan cheese and pulse to combine. If you'd like your pesto to be looser, add a few more tablespoons of olive oil and process to combine.Store in an airtight container, refrigerated, until ready to use.

BROCCOLI PESTO PIZZA

Broccoli Pesto Pizza image

Provided by Ellie Krieger

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 cups cooked chopped broccoli (frozen is fine)
1 1/2 ounces parmesan cheese (1/2 cup grated)
1 cup lightly packed fresh basil leaves
Salt and freshly ground pepper
3 tablespoons plus 2 teaspoons extra-virgin olive oil
1 tablespoon cornmeal
3/4 pound store-bought whole-wheat pizza dough, at room temperature
Cooking spray
3 ounces soft goat cheese (chevre)
1 large tomato
1/4 teaspoon red pepper flakes

Steps:

Preheat the oven to 475 degrees F. If using frozen broccoli, thaw it according to the directions on the package.
Finely grate the parmesan, then place 1/3 cup into the bowl of a food processor along with the broccoli, 2/3 cup basil, 1/4 teaspoon salt and 1/4 teaspoon pepper. While the processor is running, drizzle in 3 tablespoons olive oil. Process until smooth, scraping down the sides of the bowl as needed.
Sprinkle a work surface with the cornmeal and use a rolling pin and/or your hands to stretch the dough into a 12-inch circle. Spray the baking sheet with cooking spray and place the dough onto it. Spread the broccoli pesto over the dough, leaving a border for the crust. Scatter the goat cheese over the top of the pesto, then thinly slice the tomato and arrange the slices on top.
Bake until the cheese and tomatoes are softened and the crust is golden brown, 12 to 14 minutes.
Garnish the pizza with the remaining parmesan, the remaining 1/3 cup basil and the red pepper flakes. Drizzle with the remaining 2 teaspoons olive oil and slice the pizza into 8 wedges.

Nutrition Facts : Calories 460 calorie, Fat 24 grams, SaturatedFat 7 grams, Cholesterol 20 milligrams, Sodium 890 milligrams, Carbohydrate 445 grams, Fiber 7 grams, Protein 17 grams

PORTOBELLO PESTO PIZZA

Portobello Pesto Pizza image

I found this on a blog called "A Dash of Sugar and Spice" and I'm posting for safe keeping. I think I'll make it some weekend my husband is at camp because he doesn't eat mushrooms! It's a good vegetarian dish that could easily go carnivore with the addition of chicken.

Provided by PSU Lioness

Categories Lunch/Snacks

Time 27m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon unsalted butter
1 lb baby portabella mushrooms or 1 lb cremini mushroom, sliced
1 garlic clove, minced
1 cup pesto sauce (homemade or store-bought)
8 ounces provolone cheese, shredded
2 tomatoes, sliced 1/4-inch thick and deseeded
1/2 cup grated parmesan cheese
1 refrigerated pizza dough (unbaked. Or use your favorite homemade recipe)

Steps:

Preheat oven to 500.
While the oven is preheating, melt the butter over medium heat in a skillet.
Add the sliced mushrooms and garlic. Cook, stirring occasionally, until the mushrooms have released all of their liquid and are soft and browned, 10 to 15 minutes; set aside.
Flour a 12" pizza pan and roll out dough on pan. Brush lightly with olive oil.
Spread the pesto over the pizza dough, leaving a 1/2 inch border uncovered.
Spread the mushrooms evenly over the pesto, and then top with the provolone cheese.
Top with sliced tomatoes, spacing them evenly around the pizza, then sprinkle with Parmesan cheese.
Slide the dough onto the heated stone, or place your baking sheet or pizza pan into the oven.
Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.
Remove from the oven, slice and serve.

Nutrition Facts : Calories 157.9, Fat 11.1, SaturatedFat 6.9, Cholesterol 28.9, Sodium 351.2, Carbohydrate 4.4, Fiber 1.1, Sugar 2.5, Protein 11.2

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