Prep time:
20 min
Cook time:
20 min
Total time:
40 min
Servings:
8
Ingredients:
- 3 cloves garlic
- ⅓ cup minced scallions
- 2 cups packed Bonipak parsley leaves
- 2 cups packed roughly chopped fresh Bonipak spinach
- ¼ cup pine nuts (optional)
- 1 cup extra virgin olive oil
- Coarse or kosher and freshly ground pepper (to taste)
- ⅔ cup finely grated Parmesan cheese
- 1 Large baguette
Directions:
- Preheat the oven to 400 F.
- Place the garlic, scallions, parsley, and spinach in a food processor or blender and pulse until everything is roughly chopped (or use a mortar and pestle). Add the pine nuts, if using, the oil, and salt and pepper and process, scraping down the sides, part way through, until everything is well blended.
- At this point, for best texture you should transfer the pesto to a small bowl or container before stirring in the Parmesan, but can throw the cheese into the food processor and pulse to blend.
- Cut the baguette into 1/2-inch or so slices, but don’t cut all the way through the bread; the goal is for the slices to remain attached at the bottom.
- Use a brush to smear the pesto in between the slices, making sure to brush some of the pesto on both sides of each slice. Place the baguette on a large piece of foil, and pull the foil up around the sides of the bread, but not over the top — you want the top to be able to brown.
- Bake for about 20 minutes until the bread is hot and the top is lightly browned and crusty. Serve hot.