- 1 cup basil leaves (about 45 g)
- 3 garlic cloves
- 1/4 cup roasted almonds (or pine nuts/cashews)
- 2 tbsp extra-virgin olive oil
- Juice of half a lemon
- Salt and freshly ground black pepper, to taste
Pizza Pinwheels:
- Premade pizza dough
- 3/4 cup marinara
- Pesto (recipe above)
- Toppings of your choice, e.g., chopped red onion, corn, olives, bell peppers
Method:
- Make the pesto: Place the basil leaves, garlic, roasted almonds, olive oil, lemon juice, and a pinch of salt and pepper into a food processor. Pulse until the mixture forms a smooth but slightly textured sauce. Taste and adjust seasoning if needed.
- Prepare the dough: On a lightly floured surface, roll out the premade pizza dough into a rectangle or circle, depending on how you prefer to shape the pinwheels.
- Assemble: Spread a thin layer of pesto over the rolled dough, then spoon on the marinara sauce. Add your chosen toppings evenly across the surface.
- Shape and bake: Roll the dough (if making pinwheels, roll into a log) and slice into portions, or leave whole for a flat pizza. Place on a baking sheet or pizza stone and bake in a preheated oven at 425°F (220°C) for 15–20 minutes, or until the crust is golden and toppings are cooked through.
Notes:
- Use roasted almonds, pine nuts, or cashews interchangeably based on preference or availability.
- Adjust the amount of olive oil for a thicker or thinner pesto. If the pesto is too thick, add a little more oil or a splash of water to reach the desired consistency.
- These pinwheels are versatile—try different cheeses or swap marinara for a light tomato spread to vary the flavor.