by Sarah Steimer
For the pesto:
- 2 cups lightly packed arugula
- 1/2 cup lightly packed fresh mint
- 2 tablespoons walnuts
- 6 tablespoons olive oil
- 1 clove garlic
- 1/4 cup Parmesan cheese
- 1 teaspoon salt
Combine all ingredients in a food processor and pulse until combined. Taste and adjust salt and olive oil.
Makes about 1 cup pesto.
For the pizzas:
- olive oil
- mint pesto
- 3-4 medium-large pitas (if thicker pita pockets, you can separate the top and bottom as I did, otherwise that is one thick pizza)
- 1 tomato, sliced
- 3-4 tablespoons goat cheese, crumbled
- mint leaves (optional)
Preheat the oven to 350 degrees.
Place the pitas on a baking sheet (can cover with parchment paper) and lightly drizzle each pita with olive oil. Spread about 2-3 tablespoons mint pesto on each pita and top with goat cheese, tomato and a few mint leaves, if desired.
Bake for about 10-15 minutes, or until the pitas have started to brown on the edges.
Makes about 2-3 servings.