maryann
Rosie

Basil Pesto Bread

Last Modified: 10/17/07
First Published: 05/23/07
Views: 345
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Views: 345

6 servings

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

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.





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