Pesto Pizza

So the other night I went to one of my favorite Thirty-One hostesses house for a party and she had made homemade pizza. I DEMANDED the recipe, so I face-lifted it from one of the guests at the party on her FB page. Here it is. it was DELISH!!!

Pesto

2 cups of basil                                                       ½ cup Parmesan

½ cup olive oil                                                         ½ tsp salt

1-2 cloves garlic

In food processor (or blender), puree garlic, and then add basil and oil, one third at a time.  When pureed, add cheese and salt, folding in by hand.  Serve with cooked pasta. You can also use 1 cup basil and 1 cup spinach. 

I sauteed the chicken in one Tbsp  olive oil and a couple of cloves of garlic in a cast iron skillet.  One breast was enough for one pizza.  Left over roasted chicken would also work.  I used about one third of the pesto on the pizza.  We will have pesto pasta in the next day or so.

  Right now when fresh basil is so easily obtained, I make as much pesto as I can and put it in the freezer.  I dont add the parmesan to freeze.  When we are ready to eat, I thaw the pesto, add the cheese and one ladle of pasta water to thin the pesto.  This recipe makes enough for 2 lbs of pasta. You can add pine nuts or walnuts but the boys didnt care for them when they were little and since I make pesto with my preKs, I often have a student with tree nut allergies, we are used to eating it without the nuts.