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Basil and Cashew Pesto Pizzas

Total Time

Prep/Total Time: 25 min.

Makes

12 servings

I grow basil and love making this homemade pesto pizza. Sometimes I make the pesto the day before and spread it on pizza crust the next day. —Charlotte Rogers, Virginia Beach, Virginia
Basil and Cashew Pesto Pizzas Recipe photo by Taste of Home
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Ingredients

  • 4 ounces Parmesan cheese, cut into chunks
  • 2 cups loosely packed basil leaves
  • 1/2 cup salted cashews
  • 4 garlic cloves, halved
  • 1/3 cup olive oil
  • 3 Italian herb flatbread wraps
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
  • 3/4 teaspoon coarsely ground pepper

Directions

  1. Preheat oven to 350°. Place Parmesan cheese, basil, cashews and garlic in a food processor; pulse until chopped. Continue processing while gradually adding oil in a steady stream.
  2. Place flatbreads on ungreased baking sheets; spread with pesto. Sprinkle with mozzarella cheese and pepper. Bake until cheese is melted, 8-10 minutes.

Nutrition Facts

1 piece: 205 calories, 15g fat (5g saturated fat), 16mg cholesterol, 363mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 10g protein.

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