Basil Sea Pesto Pizza on Polenta


⏲️ Prep: 20 minutes  Cook time: 20 minutes  Makes: 20 pieces 


3 cups basil leaves

2 cloves garlic, peeled & quartered

1/2 cup grated Parmigiano-Reggiano cheese

1/2 cup pine nuts

1/2 cup olive oil

3 Tbsp. Ocean's Balance Kelp Purée

2 tsp. salt

 1 (18 oz.) prepared polenta log

8 oz. mozzarella cheese, grated


Step 1

Combine all ingredients in food processor. Pulse until a moist, chunky paste has been formed. Add more oil if pesto seems too dry. Adjust other ingredients to taste.

Step 2

Pre-heat oven to 400 degrees.  Line a cookie sheet with parchment paper. Using a sharp knife, slice the polenta log into 20 even discs. Spoon pesto onto each disc. Top with grated cheese.

Step 3

Bake for 20 minutes, or until cheese is melted.  Remove from cookie sheet and drain on paper towel.  Serve warm. 


🍷 Pairs with: Italian Chianti or Spanish Rioja