Vegetarian Pesto Quesadillas

For the pesto-

fresh basil leaves (enough to fill your food processor bowl almost completely 1 cup toasted pine nuts 1 large clove garlic, minced 1/2-2/3 cup freshly grated parmesan cheese salt & pepper 1/4-1/2 cup light olive oil)

For the quesadillas-

large flour tortillas 1/2 cup prepared pesto 2 cups grated mozzarella cheese 1 tablespoon olive oil 1 small zucchini (sliced into thin discs 1 baby eggplant, sliced into thin discs 2 teaspoons butter, divided)