| 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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