From Ooni · Collected to try
Basil pesto with lemon
A basil, pine-nut and two-cheese pesto from Ooni’s heirloom tomato pizza.
- Makes
- One batch · more than 4 pizza finishes
- Plan ahead
- Food processor · no simmering
Ingredients
Pesto portion of the source recipe
- 20 g garlic
- 60 g Parmesan
- 60 g Pecorino Romano
- 80 g toasted pine nuts
- 100 g fresh basil
- Juice of 1 lemon
- 15 g sea salt
- 160 g olive oil
Let’s make it
Pulse garlic, both cheeses and pine nuts into a coarse paste.
Add basil, lemon juice and salt. Pulse briefly, then stream in the oil while pulsing, stopping before the mixture is completely smooth.
Adjust seasoning. For the source pizza’s finishing drizzle, spoon the needed pesto onto paper towel to blot excess oil before adding it to the baked pizza.
This makes the full pesto batch; Ooni’s four pizzas use only 200 g of it. Weigh the salt rather than using the source’s inconsistent teaspoon conversion.
Recipe source: Ooni · Fresh Pesto and Heirloom Tomato Pizza.
A concise kitchen summary. Visit the original for the full guide and variations. Source checked 2026-09-13.