Right, I get it, that’s not Fresh Homemade Pesto, but if you recall from my previous post about pizza, you make enough dough for two pizzas.  So I decided to make a Chicken Pesto Pizza.  I wont go through how I made this, just how I made the Pesto.

First you take two cups of fresh basil leaves (packed) and 1/3 cup of pine nuts.  Put them into a blender and start surging them until they are well mixed.  Don’t worry if the nuts aren’t broken down yet, that will come with time.  After that add about three cloves of minced garlic and surge again to mix together.  After that, you slowly add 1/2 cup of extra virgin olive oil and stop when it appears to be well mixed.  Add 1/2 cup of freshly grated parmesan cheese and surge a few times to get that mixed well.  Add some salt and pepper to taste and let it blend for about 30 seconds (I like to vary my speeds, but I’m sure one steady speed is fine too).  Now you have fresh homemade pesto, enjoy!!!

Ingredients:

• 2 cups fresh basil leaves (packed)
• 1/3 cup of pine nuts
• 3 cloves of garlic (minced
• 1/2 cup extra virgin olive oil
• 1/2 cup freshly grated parmesan cheese
• Salt & Pepper (however much you’d like)

Calories: 1509 for the above ingredients.

Calories for pizza above: 2403 for above pizza.  I used about 1/2 cup of pesto sauce and one cup of goat cheese. You could reduce that by adding less pesto sauce and less goat cheese.

Mistakes: Dropped about half the tomatoes down the drain :( (which is why this pizza looks so funny!)