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

  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