pesto pizza

Mary Dougherty

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I'm a fine art film photographer living in the mountains and traveling to tell beautiful stories

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pesto7

It really is one of my favorite seasons. The time when basil grows like wildfire and fills the room with it’s smell as soon as you chop it up and start to make pesto. It is easily combined into dishes and it’s no surprise that it’s the base for our weekly pizzas this time of year. Last night we had a few friends over in addition to my cousin who is visiting from New Mexico and the pesto pizza was a hit. There’s nothing like sharing good food and I love how it brings people together and makes you feel like home. I’ve posted my reliable pizza dough recipe previously and you can find it here, but I thought I would share some pesto tips for those of you who have never tried. I kid you not, it is one of the easiest things to make. Also, you really don’t have to use quantities and can add as much or little of each item as you like. Here are the key players (in my book) and a few relative estimates to get you going:

  • basil (2 cups)
  • garlic (3cloves)
  • olive oil (4T)
  • pine nuts / walnuts (1/3c)
  • parmigiano reggiano (1/4c)

there are a few different ways to combine – either in a food processor or other device – or you can rough chop everything by hand for a more rustic and uneven texture. The secret to pesto is of course making as much if it as you can in season and saving it for the winter. You can do so by freezing it in ice cube trays for easy portioning – or you can put it in a canning jar and include some extra olive oil to cover and store in the fridge. go make some pesto before it’s too late!

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