Well, as the summer growing season is coming to an end, I am busily trying to find recipes to use the last of my tomatoes, squash, basil and other herbs before the first frost.

I have veggies, fruit and herbs planted at both the cottages and I LOVE it when guests have fun raiding the garden!

Anyways, one of my favorite summer treats is fresh pesto. I typically make it with basil, but have also used parsley and even cilantro. I made this pizza the other night and it is a fast, easy dinner that helps to use up some of those "end of summer" veggies and herbs. This recipe is from www.allrecipes.com

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.