Classic Basil Pesto
A vibrant uncooked sauce of fresh basil, pine nuts, garlic, Parmesan, and olive oil with a bright herbaceous punch.
Classic Genovese basil pesto brings an unmatched freshness to pizza with its vivid green color and aromatic intensity. The combination of sweet basil, toasted pine nuts, sharp Pecorino and Parmesan, raw garlic, and fruity olive oil creates a sauce that is both bold and balanced. Its bright, herbaceous character works especially well with fresh vegetables and mild cheeses that won't overpower the basil.
Flavor Notes
Best Toppings
Pizza Combos with Classic Basil Pesto
Caprese Pesto
Classic Basil Pesto
“A Caprese salad that fell in love with a pesto pizza and never looked back.”
Pesto Prosciutto Peach
Classic Basil Pesto
“Sweet pear, salty prosciutto, and tangy goat cheese on a pesto canvas.”
Green Goddess
Classic Basil Pesto
“An all-green powerhouse loaded with artichokes, asparagus, spinach, and pesto.”
Pesto Sausage Fennel
Classic Basil Pesto
“Sweet Italian sausage meets shaved fennel and roasted peppers on a pesto base.”
Mediterranean Veggie Pesto
Classic Basil Pesto
“A sun-drenched Mediterranean medley of olives, artichokes, feta, and sun-dried tomatoes.”
Pesto Shrimp Summer
Classic Basil Pesto
“Built on a Pesto Basil foundation, this refined pie layers Shrimp, Cherry Tomatoes, Lemon Zest, and Arugula into a coastal creation ideal for sunny summer days.”
Pesto Lamb & Feta
Classic Basil Pesto
“Layered with Lamb, Feta, Red Onion, and Olives atop Pesto Basil sauce, this creative pie delivers hearty satisfaction for harvest season warmth.”
Pesto Avocado Fresh
Classic Basil Pesto
“A boundary-pushing Pesto Basil-based pizza bringing together Avocado, Cherry Tomatoes, Corn, and Red Onion for a garden-fresh masterpiece. Perfect for peak summer vibes.”
Pesto Cauliflower & Pine Nut
Classic Basil Pesto
“Pesto Basil sauce meets Roasted Cauliflower, Pine Nuts, Lemon Zest, and Parmesan in this rustic, plant-forward pizza. A standout choice for cozy fall nights.”
Pesto Prosciutto & Brie
Classic Basil Pesto
“This sophisticated pizza combines the richness of Pesto Basil sauce with Prosciutto, Brie, Walnut, and Honey finished with a drizzle of Honey, creating a indulgent treat perfect for year-round enjoyment.”
Pesto & Smoked Salmon
Classic Basil Pesto
“A ocean-inspired, elegant creation that pairs Pesto Basil sauce with Smoked Salmon, Capers, Red Onion, and Arugula. Best enjoyed during a bright spring evening.”
Pesto Potato Rosemary
Classic Basil Pesto
“A garden-fresh, comforting creation that pairs Pesto Basil sauce with Potato, Rosemary, Parmesan, and Roasted Garlic. Best enjoyed during cozy fall nights.”
Pesto Zucchini & Ricotta
Classic Basil Pesto
“A garden-fresh, timeless creation that pairs Pesto Basil sauce with Zucchini, Ricotta, Lemon Zest, and Pine Nuts. Best enjoyed during peak summer vibes.”
Pesto Kale & Goat Cheese
Classic Basil Pesto
“Built on a Pesto Basil foundation, this hearty pie layers Kale, Goat Cheese, Sun-Dried Tomatoes, and Walnut into a vibrant creation ideal for fireside dining.”
Pesto Chicken Roasted Pepper
Classic Basil Pesto
“This all-American pizza combines the richness of Pesto Basil sauce with Chicken, Roasted Red Pepper, Caramelized Onion, and Parmesan, creating a indulgent treat perfect for any occasion.”
Explore with Specific Toppings
Frequently Asked Questions
Should pesto be added before or after baking the pizza?
For the best flavor and color, add about half the pesto before baking and drizzle the rest on immediately after the pizza comes out of the oven. Pesto can darken and lose its vibrant green hue under high heat, so the post-bake drizzle restores that fresh basil brightness. This approach gives you both the melded, cooked flavors and the aromatic punch of fresh pesto.
Can I make pesto ahead of time for pizza night?
Yes, pesto keeps well in the refrigerator for up to five days when stored in an airtight container with a thin layer of olive oil on top to prevent oxidation. It also freezes beautifully for up to three months — freeze it in ice cube trays for easy portioning. Just bring it to room temperature before spreading on your pizza dough.