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Classic Basil Pesto


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  • 1/2 cup extra virgin olive oil
  • 1/4 pound grated parmigiano reggiano cheese
  • 3 ounces pine nuts (a handful)
  • 2 cloves garlic, popped from skin
  • 1 bunch basil, about 40 to 50 leaves



Step 1

Toast pine nuts until golden brown.

Step 2

Heat oil and garlic in a small pan over low heat.

Step 3

Pulse all ingredients in a processor or blender until paste forms.

Step 4

Serve over hot pasta, but never heat the pesto itself. Pesto should be served at room temp.

To make parsley pesto: use 3 ounces toasted walnut pieces and 1 bunch flat leaf parsley

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  • Pizza Dough (homemade or store bought)
  • Shredded cheese
  • Pizza sauce
  • Cured ham, shredded
  • 4 eggs
  • Cherry tomatoes
  • Fresh basil


  1. Roll out the dough
  2. Use a small bowl to cut the dough into rounds
  3. Add shredded cheese
  4. Place in oven on an oven tray afr 10 min at 355°F
  5. Put each dough round into a ramekin
  6. Add 1 tbsp pizza sauce, a handful of shredded cured ham 
  7. Break an egg into each pizza
  8. Top with sliced cherry tomatoes and a basil leaf
  9. Place in oven for another 15 mins at 355°F
  10. Garnish with parsley and a pinch of pepper
  11. Serve and enjoy!

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