Basil Chesto™ (Chutney+Pesto)

• For Basil ChestoTM
• 4 cups loosely packed basil leaves
• 5 small thai chile peppers destemmed
• 6 peeled garlic cloves
• 3/4 cup toasted pine nuts
• 4 tablespoons lime juice
• 2 tablespoons olive oil
• 1.5 teaspoons salt
• 4 tablespoons water
• How to use the basil chestoTM?
• 1 packet store-bought pizza dough
• 2 cups red bell pepper, zucchini 1/2 inch- thick slicesstrips
• 2 teaspoons basil chestoTM
• 1 teaspoon olive oil
• 1/2 cup fresh mozzarella cut into strips (optional)

1. Grind all the ingredients together in a heavy duty blender like Vitamix.
2. Saute the bell pepper and zucchini strips in olive oil at medium heat till they become soft. Salt and pepper as per your preference.
3. Roll the pizza dough with a rolling pin on a baking sheet. Form a circle 4.5-5" radius. Spread the chestoTM liberally and layer sauteed pepper, zucchini and fresh mozzarella strips.
4. Pull one side of the dough over onto the other side and stick both the sides to form a turnover. Bake for 30-35 min at 350 degrees. Take it out of the oven and after slight cooling cut into pieces. Serve warm.

u, basil, thai chile peppers, garlic, nuts, lime juice, olive oil, salt, water, basil, red bell pepper, basil, olive oil, fresh mozzarella

Taken from food52.com/recipes/37173-basil-chesto-chutney-pesto (may not work)