• 2 cups fresh Basil leaves

  • 1 cup fresh Italian Parsley leaves

  • 0.5 cup grated Parmesan or Romano

  • 0.5 cup Pine Nut toasted

  • 4 Cloves Garlic roughly chopped

  • 0.25 teaspoon Salt

  • 0.5 cup Olive Oil

  • 1 Baguette


  • 1.

    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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