Pesto Pizza Sauce Recipe
Pesto pizza sauce isn’t for the faint-hearted tomato traditionalists. This vibrant green elixir brings fresh basil, garlic, and Parmesan together for a bold, herbaceous punch. No simmering required—just blend, slather, and unleash flavor chaos on your pizza crust. It’s the sauce that says, “I have taste, and I’m not afraid to flaunt it.” Plus, it doubles as a pasta dressing or sandwich spread if you’re into multi-tasking meals.
Pesto Pizza Sauce Recipe
A zesty, herb-packed pesto pizza sauce bursting with fresh basil, garlic, and Parmesan cheese, perfect for elevating any pizza creation.
Ingredients
- 2 cups fresh basil leaves
- 3 garlic cloves minced
- ½ cup grated Parmesan cheese
- ½ cup extra-virgin olive oil
- ¼ cup pine nuts optional
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of ½ lemon optional for brightness
Instructions
- Blend the ingredients: Add basil, garlic, Parmesan, pine nuts, salt, and black pepper to a food processor.
- Start blending: Pulse until the mixture becomes coarse and evenly combined.
- Drizzle olive oil: Slowly add olive oil while the processor runs until the sauce achieves a smooth consistency.
- Taste test: Add lemon juice if you prefer a tangier flavor. Adjust salt and pepper as needed.
- Ready to serve: Use immediately on your pizza or store it in an airtight container in the fridge.
Notes
Nutritional Information (Per Serving – ¼ cup):
- Calories: 220
- Total Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 5g
- Vitamin A: 12%
- Vitamin K: 30%
- Magnesium: 8%
- Iron: 10%
- Potassium: 6%
Additional Notes/Tips:
- Nut Alternatives: Swap pine nuts for walnuts or almonds for a budget-friendly twist.
- Storage Tip: Keeps fresh for up to five days in the fridge; freeze in ice cube trays for future use.
- Vegan Option: Skip the Parmesan and add nutritional yeast for a cheesy, plant-based version.
