Pesto Pizza

Sunday found us at the store to stock up on some veggies. I couldn't resist the fresh bundles of basil. Their aroma was intoxicating. I bagged up three bundles then went looking for some pine nuts and Parmesan cheese.....pesto was going to be made.

The last time I made pesto I didn't have a food processor and nearly wore my arm off trying to crush the basil leaves with my dinky little mini food chopper. Not this time. I whipped up this batch so fast it was amazing. And the house smelled so good!

Last night Jim made pesto pizza that was one of the best ones he has ever made. We ate all of it easily and wanted more. Hmmm.....I work late on Thursday. Maybe I can talk him into making another?

Here is the pesto recipe:

PESTO

3 large garlic cloves
1/2 cup pine nuts
2/3 cup coarsely grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
3 cups loosely packed fresh basil
2/3 cup extra-virgin olive oil

With food processor running, drop in garlic and finely chop. Stop motor and add nuts, cheese, salt, pepper, and basil, then process until finely chopped. With motor running, add oil, blending until incorporated.

Makes about 1 1/3 cups. (Cover tightly, the pesto should keep for a week)