| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Italian | Italian, Pizza | 12 | Servings |
INGREDIENTS
| 1/2 | c | Olive oil |
| 2 | c | Tightly packed basil leaves |
| 1/4 | c | Tightly packed fresh parsley |
| 3/4 | c | Grated parmesan cheese |
| 2 | Cloves Garlic, cut in half | |
| 1/2 | ts | Salt |
| Pepper to taste | ||
| 2 | tb | Pine nuts |
| 12 | In. Pizza crusts |
INSTRUCTIONS
Preheat oven to 425 degrees. For pesto sauce, place oil, basil, parsley, 1/2 cup cheese, garlic, salt and pepper and pine nuts in a processor or 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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