Ingredients
- 2 garlic (cloves)
- 120 ml olive oil
- 65 gr tightly packed basil leaves
- 65 gr salt and pepper
- 60 gr parmesan cheese (grated)
- 18 gr pine nuts
- 7 gr 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 cm of edge. Bake until top bubbles, 4 to 5 minutes. Sprinkle with remaining quarter cup of cheese. Slice and serve immediately. Makes two 30 cm pizzas. SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 0.032258064516129
