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Basil and Cashew Pesto Pizzas

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    12 servings


  • 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


  • 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.
  • 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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