Tested till perfect Basil Pesto for Pizza

Basil Pesto for Pizza

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2009

Recipe1 out of 5 based on 1 ratings.
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  • Portion size 1 cup (250 mL)


  • 1/4 cup 1/4cuppine nutpine nuts
  • 2 cups 2cupspacked fresh basil leaffresh basil leaves
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/3 cup 1/3cupextra-virgin olive oil
  • 1/2 cup 1/2cupgrated Parmesan cheese
  • 1 1garlic clovegarlic cloves, minced
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In small dry skillet, toast pine nuts over medium heat, shaking pan often, until light golden, 3 to 5 minutes. Transfer to food processor and let cool.

Add basil, salt and pepper; finely chop together. With motor running, add oil in thin steady stream until pureed. Pulse in Parmesan cheese and garlic. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 6 months.)

Nutritional Information Per 1 tbsp (15 mL) : about

cal 69 pro 2g total fat 7g sat. fat 1g
carb 1g fibre 0 chol 3mg sodium 84mg
potassium 42mg

% RDI:

calcium 4 iron 3 vit A 3 vit C 2
folate 2
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