Ingredients
- 2 garlic (cloves)
- 1/2 c olive oil
- 2 c tightly packed basil leaves
- 1/2 cup salt and pepper
- 3/4 c parmesan cheese (grated)
- 2 tb pine nuts
- 1/4 c tightly packed parsley (fresh)
blender. Using on-off turns, process or blend ingredients for about 2 minutes, scraping down sides of blender or processor bowl once or twice. Spread half of pesto sauce evenly over each pizza, coming to within 1/2 inch of edge. Bake until top bubbles, 4 to 5 minutes. Sprinkle with remaining 1/4 cup of cheese. Slice and serve immediately. Makes two 12 inch pizzas. SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93
