2 cups basil leaves
1 cup italian parsley leaves
1/2 cup parmesan; grated, or romano
1/2 cup pine nuts; toasted
4 cloves garlic; roughly chopped
1/4 teaspoon salt
1/2 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.