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Add a photoServings: 12
Ingredients
- 1/2 c. Extra virgin olive oil
- 2 c. Tightly packed basil leaves
- 1/4 c. Tightly packed fresh parsley
- 3/4 c. Grated parmesan cheese
- 2 x Cloves Garlic, cut in half
- 1/2 tsp Salt
- Â Â Pepper to taste
- 2 Tbsp. Pine nuts
- 12 x In. Pizza crusts
Directions
- Preheat oven to 425 degrees. For pesto sauce, place oil, basil, parsley, 1/2 c. cheese, garlic, salt and pepper and pine nuts in a processor or possibly blender.
- Using on-off turns, process or possibly blend ingredients for about 2 min, scraping down sides of blender or possibly processor bowl once or possibly twice.
- Spread half of pesto sauce proportionately over each pizza, coming to within 1/2 inch of edge.
- Bake till top bubbles, 4 to 5 min.
- Sprinkle with remaining 1/4 c. of cheese. Slice and serve immediately.
- Makes two 12 inch pizzas.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 17g | |
| Recipe makes 12 servings | |
| Calories 114 | |
| Calories from Fat 101 | 89% |
| Total Fat 11.53g | 14% |
| Saturated Fat 2.38g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 193mg | 8% |
| Potassium 16mg | 0% |
| Total Carbs 0.54g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.1g | 0% |
| Protein 2.58g | 4% |
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