A classic recipe for homemade pesto, and one of my all-time favorite pizzas
Pizza is an incredibly versatile ingredient.
It can be made with ingredients that you already have, and used in new ways to give it a unique taste.
We’re talking about pesto.
We’ve covered pesto before, but it’s usually served with a variety of toppings, sauces and condiments.
It’s not uncommon to have homemade pestos with all kinds of toppling options, sauces, condiments, and toppings.
You can even make your own pesto!
Here are some of my favorite homemade pesta recipes, in no particular order.
Pesto Pasta with Basil and Roasted Tomatoes is a classic pizza sauce.
It is a wonderful and easy pizza sauce to make, and it’s great to use up leftover pizza dough from the pasta dish.
I love it with a roasted tomato, basil, and garlic sauce.
If you’re looking for a pizza sauce that can be used as a pizza topping, this one is for you.
You’ll need: 1 pound (2.5 kilograms) chicken breast, skin on, boneless and deveined (about 4 ounces each) 4 ounces (1.8 kilograms) ricotta cheese, softened 1 cup (113 milliliters) red wine, or extra hot if needed (about 3 cups) Parmesan cheese, grated (about 1 ounce each) 1 cup whole-wheat flour, sifted, plus extra for dustingThe first step is to soak your chicken breasts in a little water for at least five minutes.
Remove the breasts from the water, and place them in a saucepan with some salt.
Heat over medium-high heat, and stir constantly.
The breasts will start to turn dark brown and the sauce will start bubbling.
Turn the heat down to medium-low, and add your chicken broth and the remaining olive oil.
Bring to a simmer, stirring occasionally, until the chicken is cooked through and the oil is reduced, about 20 minutes.
Drain the breasts and set aside.
To make pesto alio, you’ll need about 1 cup of pasta (about 6 ounces), 1 tablespoon (15 grams) olive oil, 2 cloves garlic, and 1/2 cup of dried basil.
You want to use about half the pasta, and half the basil.
Cut the basil into 1/4-inch pieces, and season with salt and pepper.
Mix in the olive oil and garlic.
Pour the pasta mixture into a bowl, and toss to coat.
The next step is preparing the pesto pasta.
Heat a nonstick skillet over medium heat.
In a large bowl, toss the chicken breasts, garlic, basil and olive oil together.
Place in the skillet and cook, stirring frequently, until tender and slightly browned on both sides, about 5 minutes.
Transfer the skillet to a plate and set the pasta aside to rest for 20 minutes, or until the pasta is cooked.
Drain off any excess water and set back on a cutting board to drain off the remaining fat.
When the pasta’s cooked, transfer to a bowl and toss with the pesta, tomato sauce, basil sauce, olive oil mixture, and a little salt.
Set over medium low heat.
Let it cook for 10 minutes or until cooked through. Serve hot.