Recipes

For the pesto, combine all ingredients in a food processor or blender. Puree until the mixture forms a smooth, thick paste. Slice the baguette lengthwise horizontally. Spread the pesto over the cut sides of the baguette and toast in the oven until crispy and golden. Pesto: 2 cups fresh basil leaves 1 cup fresh Italian parsley leaves 1/2 cup grated Parmesan or Romano 1/2 cup pine nuts, toasted 4 garlic cloves, roughly chopped 1/4 teaspoon salt 1/2 cup olive oil 1 baguette