– Prepared pizza crust, such as Boboli or your own
– 2 cups fresh parsley or basil, firmly packed
– 3/4 cup Parmesan or Romano
– 2/3 cup olive oil
– 2 to 4 cloves garlic
– 1/3 cup pine nuts or walnuts
Preheat oven to 400. Place basil and garlic in food processor bowl and blend until smooth. Add nuts and cheese and continue blending. While processor is running add olive oil until creamy. (Pesto can be stored up to three months in refrigerator if covered with a thin layer of olive oil or it can be frozen.)
To assemble pizza: Use pastry brush to add a thin coat of oil to pizza shell (can omit this step). Spread pesto over shell. Sprinkle feta over top and add thinly sliced and quartered tomatoes, if desired.
Bake 10-15 minutes. Serve with a salad.