|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|
|Pepper to taste|
|12||In. Pizza crusts|
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