Between the 70 degree weather and the new food processor that now lives in my kitchen, how could I not be inspired to make pesto. I have been wanting to make pesto for a very long time. I tell myself it was because I did not have a large enough food processor but lets be honest – you could do this in a mini-prep or even a blender. Yes, so easy. And then the pesto inspired me to make a pizza because any pizza without tomato sauce is a winner in my book.
walnut arugula pesto
2 cups arugula (you could substitute watercress or spinach if you can’t find arugula)
2 cups fresh basil
3 – 4 garlic cloves, based on your preference
1 cup parmasean, grated
3/4 cups walnuts
1 1/2 cups olive oil
salt and pepper to taste
Combine all ingredients in food process or blender. Process until smooth. Taste and season with salt and pepper.
caprese naan pizza
2 small pizzas
2 pieces of naan, mine were about 10″ long
2/3 cup walnut arugula pesto
6 oz fresh mozzarella, sliced
1 roma tomato, sliced
parmesan for topping (optional)
Preheat over to 375 degrees
Divide pesto in half and spread on each piece of naan. Top with mozzarella and tomato
Bake on sheet pan for 12-15 minutes until melty and bubbly. Top with parmesan. Enjoy!
*Note: I took the left over pesto that I did not use for the pizzas and froze it in ice cube trays. Now I can throw them in a pasta or chicken dish any time.