Pesto Recipe

Toast Nuts

Place pine nuts (or chosen substitute) in a small dry skillet over medium heat. Toast, shaking or stirring frequently, until fragrant and lightly golden, about 2–3 minutes. Remove from heat and let cool briefly.

Prepare Herbs

Rinse basil and parsley under cold water, shake off excess moisture and gently pat dry with paper towels or use a salad spinner. Remove and discard any thick stems; pack leaves into the measuring cup so you have 2 cups basil and 1/4 cup parsley.

Blend Base

In a food processor, combine the toasted pine nuts, garlic cloves, basil, parsley, and grated Parmesan. Pulse several times to chop and combine into a coarse mixture.

Emulsify

With the processor running on low, slowly stream in the extra-virgin olive oil through the feed tube until the mixture becomes a smooth, cohesive paste. Stop and scrape down the sides as needed to ensure even blending.

Finish with Cream and Seasoning

Transfer the blended pesto to a bowl and stir in the heavy cream, lemon juice, salt, and black pepper. Taste and adjust seasoning—add more salt, lemon, or pepper as desired. If the pesto is too thick for spreading on pizza, thin with 1–2 tablespoons additional heavy cream or up to 2 tablespoons olive oil until it reaches a spreadable consistency.

Storage

Use immediately or store in an airtight container. Press a thin film of olive oil over the surface to minimize discoloration, refrigerate up to 4 days, or freeze portions for up to 3 months.

When using as a pizza base for a single 12" pizza, spread 1/3 to 1/2 cup of the cream-enriched pesto in an even layer over the rolled pizza dough, leaving a 1/2" rim. Top with desired cheeses and toppings and bake according to your pizza recipe. After baking, drizzle with 1 tablespoon olive oil if you want extra gloss and richness.