Homemade Pesto: Pesto and Veggie Pizza on a Quinoa Crust & Pasta with Pesto and Roast Tomatoes and Onions

 

Homemade pesto...is there anything better?  I must be honest and say that I rarely make my own...in fact this might be the first time that I have made it.  But, I am a huge fan of pesto, and I still remember homemade pesto made by my Auntie Mars, many years ago!  She made an absolutely delicious pesto, using basil from her garden, and served it over softened cream cheese, with crackers, as an appetizer.  Yes, some 20 or more years ago...and I still recall this deliciousness!

 

 As I grew my own basil this year, I thought it was time to make some pesto...something that is so versatile.  I have shared a couple of ideas here, including pesto pizza and pesto on pasta.

I adapted a recipe from Joanna Gaines' latest:  Magnolia Table, Volume 2.  Joanna's recipe included pine nuts, which I didn't have, but I did have almonds so used that.  

 

The Recipe

3 cups packed fresh basil

2 garlic cloves

1/4 cup pine nuts [as mentioned, I used almonds]

3/4 cup extra virgin olive oil

1/2 cup grated Parmesan cheese (about 2 oz)

1/4 tsp kosher salt

1/4 tsp freshly ground pepper

 

In a food processor, combine the nuts and cheese; pulse until the nuts are roughly chopped.  Add garlic and pulse.

 

Add basil, salt, and pepper, and pulse until roughly chopped.

 

 

With machine running, slowly drizzle the olive oil until well combined, 1-2 minutes.

 

You can use this right away; store in the fridge for up to 3 days or in the freezer for up to 1 month.  I have seen some people freeze pesto in ice cube trays.  I do like things that you can make in stages...most of us are pretty busy with lots to do, so being able to make part of a meal and then store in the fridge or freezer is a great idea.

 

Pesto and Pasta...they just go hand in hand. I cooked up some of my favorite pasta and then I got started on roast veggies.

 

I had an onion and some grape tomatoes. I tossed them in olive oil and roasted in an oven at 400 degrees until it looked done :)

 

Adding the pesto makes a huge change to both the look and taste of the pasta.

 

A welcome addition:  roast veggies. Remember you can put in whatever veggies you like or have on hand.

 

I served this with fresh Parmesan. Delish!  I also froze the leftovers in individual containers. Yes, this froze very well!  And let me tell you how much I enjoy going to the freezer and finding a meal like this!

 

And now for pesto and pizza!  I started by making a double batch of my quinoa crust pizzas. Again, I made these ahead of time...this is a great recipe to get started in advance. They take a night or at least 8 hours of just soaking...I've started making them the night before I want pizza as it is just easier.  I've also started adding seasoning to the crust, like garlic seasoning and/or Italian seasoning.

 

Put the desired amount of pesto on the baked (or unbaked) crust

 

Pile the veggies on!  I used mushrooms, tomatoes, red onions, and green peppers.

 

I had Havarti in my freezer, so that is what I used. It was delish!

 

This pizza is very freezer friendly as well...if you can make it last that long!