Ingredients
| 1/2 cup | olive oil | | 2 cups | tightly packed basil leaves | | 1/4 cup | tightly packed fresh parsley | | 3/4 cup | grated Parmesan cheese | | 2 cloves | garlic, cut in half | | 1/2 tsp. | salt | | Pepper to taste | | 2 tbsp. | pine nuts | | 2 | 12-inch pizza crusts |
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Instructions
Preheat oven to 425°F. 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.
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