⏲️ Prep: 20 minutes Cook time: 20 minutes Serves: 4
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 prepared 12" pizza crust
8 oz. mozzarella cheese, grated
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.
Pre-heat oven to 400 degrees. Spoon pesto onto pizza crust. Top with grated cheese.
Put pizza directly on rack in oven. Bake for 20 minutes, or until cheese is melted. Cool for 5 minutes. Cut into 8 slices. Serve immediately.
🍷 Pairs with: Italian Chianti or Spanish Rioja