Best Pesto I have ever made.

2 cup Fresh Basil
2 Tbsp. Pine Nuts
2 cloves Garlic
1/2 tsp. Salt
dash of Pepper
1/2 cup Parmesan cheese
1/4 cup Romano cheese
2/3 cup Olive Oil
2 Tbsp. butter

Toast the pine nuts in a small skillet in a bit of butter. Add grated Parmesan and Romano cheese to your food processor. Wash and drain basil-remove stems. Put all ingredients in to food processor and blend until smooth. Freeze or refrigerated until read to use.
I use pesto in soups, pasta and on this great Pizza.


Pesto Pizza

INGREDIENTS (Nutrition)

* 1 (12 inch) pre-baked pizza crust
* 1/2 cup pesto
* 1 ripe tomato, chopped
* 1/2 cup green bell pepper, chopped
* 1 (2 ounce) can chopped black olives, drained
* 1/2 small red onion, chopped
* 1 (4 ounce) can artichoke hearts, drained and sliced
* 1 cup crumbled feta cheese


DIRECTIONS

1. Preheat oven to 450 degrees F (230 degrees C).
2. Spread pesto on pizza crust. Top with tomatoes, bell peppers, olives, red onions, artichoke hearts and feta cheese.
3. Bake for 8 to 10 minutes, or until cheese is melted and browned.