So, my wife has recently declared that I’m “master of sauces”, and I’ll wear that title proudly. I’m not sure what dish earned it for me, but I have a sneaking suspicion that it had to do with a homemade pesto that I made the other week. Homemade is always better than store bought, am I right? Not only is homemade pesto delicious, you wouldn’t believe how easy it is to make!
My new neighbor has a beautiful garden with tons of herbs and she is constantly bringing us fresh basil, rosemary and parsley. I got a huge bunch of fresh basil from her the other day, so of course, I had to make some pesto!
Margarita Flatbread with Homemade Pesto
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
2 cups fresh basil leaves (no stems)
2 tbl pine nuts
1/2 cup Colavita extra virgin olive oil
1/2 cup freshly grated parmesan cheese
Combine basil leaves, pine nuts and garlic in a food processor and process until finely minced.
With the food processor still running, slowly stream in Colavita olive oil and continue to process until your pesto is smooth. Add cheese and process for another 10 seconds, just enough to combine.
Serve immediately or put in the fridge or freezer for storage.
I chose to make this delicious Margarita Pesto Flatbread with spicy banana peppers using my traditional flatbread recipe.
After rolling out the dough, evenly spread about heaping 1 tablespoon of pesto over the middle of the dough. Top with a half cup of a blend of mozzarella, asiago and parmesan cheeses, thinly sliced tomato, spinach leaves and sliced spicy banana peppers.
Bake at 400 degrees for 15-17 minutes until crust is slightly brown. Cut and serve.