Friday, February 20, 2009


By request, here is the PESTO BREAD recipe we learned to make at the very first cooking class. This pesto is great and I use it for more than just this recipe. Use it for any recipe that calls for pesto. It tastes great and I know you make it often.

Gregg Fry


2 cups fresh basil leaves
1 cup fresh Italian parsley leaves
1/2 cup grated Parmesan or Romano
1/2 cup pine nuts, lightly toasted
4 garlic cloves, roughly chopped
1/4 teaspoon salt
1/2 cup olive oil
1 unsliced loaf of French bread or baguette

Preheat oven to 350


1. For the pesto, combine all ingredients in a food processor or blender. Puree until the mixture forms a smooth, thick paste.
2. Slice the French bread loaf or baguette lengthwise horizontally.
3. Spread the pesto over the cut sides of the baguette and toast in the oven until crispy and golden.

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