Ultimate Pizza – The Pesto

This is part 2 of my series on Ultimate Homemade Pizza. For Part 1 (on Dough) CLICK HERE. We prepare a lot of different toppings, including homemade pesto, which makes an excellent substitute or compliment to tomato sauce. Most toppings will have to wait for the day of, but pesto can be made a day or two in advance.

The ingredients. Fresh basil, garlic, pine nuts, olive oil (fine single vineyard), and parmesan.

One can do this by hand or with the Food Processor. Today was rainy, and we felt lazy. It’s also hard work to get a really fine texture with the mortar and pestel.

All ingredients in.

Bass-o-matic! A little pepper tossed in too.

The final result. Intensely basil — and green!

This is a photo of another time when I did it the hard way. Takes some serious elbow grease.

The Ultimate Pizza guide continues HERE.

11 comments on “Ultimate Pizza – The Pesto

  1. […] December 31, 2010 at 7:09 am Ultimate Pizza – The Pesto « All Things Andy Gavin […]

  2. […] of our New Years pizza making, following the article on Dough and the one on the Pesto. Upcoming will be toppings and the pizzas […]

  3. […] are one of the most crucial elements. I already went over the preparation of the Dough, the Pesto, and the Sauce. Now I’ll cover the bulk of the shopping and for […]

  4. […] This post is pretty epic, but just to recap. We set the stage with articles on the Dough, the Pesto, the Sauce, and the Topping […]

  5. […] Pizza post. My neck is all knotted up from this much obsession. Earlier in the series were Dough, Pesto, Sauce, Toppings, and New Years […]

  6. […] pizza employed a base of my special herb oil (detailed HERE at the end of this post). Then pesto (RECIPE HERE), steamed asparagus, almonds, tomato, various cheeses (including Bucheron), mushrooms, […]

  7. […] Here is the romesco on the left, and the pesto on the right (SEE HERE for more on the pesto). […]

  8. […] “Not Your Everyday Caprese.” The mozzarella has been through the same sphere process as the olives above, then we have a peeled cherry tomato, tomato seeds, a bit of basil, sea salt, little crackers, and a very fine house made pesto genovese (with extra virgin olive oil). I’m not even a raw tomato fan and this is delectable. The pesto cheese combo really makes it. This pesto is as good as mine (recipe here). […]

  9. […] In the past I’ve written separate articles detailing elements such as the Dough, Sauce, Pesto, and […]

  10. […] “Not Your Everyday Caprese.” The mozzarella has been through the same sphere process as the olives above, then we have a peeled cherry tomato, tomato seeds, a bit of basil, sea salt, little crackers, and a very fine house made pesto genovese (with extra virgin olive oil). I’m not even a raw tomato fan and this is delectable. The pesto cheese combo really makes it. This pesto is as good as mine (recipe here). […]

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