Pesto Genovese
INGREDIENTS:
1/2 c Olive oil 1/2 ts Salt
2 c Tightly packed basil leaves Pepper to taste
1/4 c Tightly packed fresh parsley 2 tb Pine nuts
3/4 c Grated parmesan cheese 12 In. Pizza crusts
2 Cloves Garlic, cut in half
1/2 c Olive oil 1/2 ts Salt
2 c Tightly packed basil leaves Pepper to taste
1/4 c Tightly packed fresh parsley 2 tb Pine nuts
3/4 c Grated parmesan cheese 12 In. Pizza crusts
2 Cloves Garlic, cut in half
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.
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.