This pistachio and pine nut pesto is amazing with pretty much anything but it really shines when paired with cured meats on a pizza! We’ve gone for no tomato sauce with this pizza to really let the pesto shine.
To make the pesto pop the nuts, herbs and garlic into a food processor and blend.Gradually add the oil whilst continuing to blend until a green smooth-ish sauce is achieved.
Add the parmesan and blitz briefly before checking the seasoning. The pesto can be covered and kept in the fridge for up to a week.
Open the dough into a pizza skin and scatter over the cheese before dotting over the pesto and topping with the pepperoni slices. Transfer the pizza to a placement peel and launch into Roccbox.
Bake for 90 seconds rotating as required.
For the pesto;
65g Basil Leaves,
1 Clove Garlic
½ Tbsp Pine Nuts, toasted
1 ½ Tbsp Pistachios
25g Parmesan, grated
75g Olive Oil
For each pizza;
1 Sourdough Dough Ball
20-30 Pepperoni Slices