Quick Pesto Pizza To Live By!


Blend in Cuisinart or blender:
4 large pieces Asparagus (break off inedible bottoms)
1 Tbs. Olive oil
6 Tbs. Pine Nuts
1 cup fresh Basil leaves
1 clove garlic, chopped
2 Tbs. Organic Romano or O. Parmesan Cheese-grated (or substitute)

4 large Brown Rice Tortilla-Lightly Toasted (You can also make a Sprouted, Gluten Free Crust-See Sprouted Pizza Crust)
1 Lg. Roma Tomato, seeded and chopped
2 Tbs. Pine Nuts
¼ cup Organic Mozzarella Cheese, Substitute Cheese, or 1/4 cup grated Parmesan cheese

Blend the olive oil, pine nuts, basil, garlic and cheese (optional if you do not do cheese) in a small blender. Season it to taste if you want a bit of sea salt in it. It should be a nice thick but slight runny consistency. Spread on the toasted Brown Rice Tortilla. Spread Tomato’s and Pine Nuts over the sauce. Add Cheese to the top if you like and put into the toaster oven or preheated oven at 350 degrees for 2-3 minutes or until done to your liking.