Pesto Garlic Bread

This is a delectable twist on the garlic bread theme, tasting of all the pungent freshness of basal and summertime.  You need a good blender of food processor to make it.

The leaves from one bunch of fresh basal

4 or 5 large cloves of garlic, shopped

1 stick, (1/4 pound or 1/2 a cup) of softened butter

About 2 tablespoons of hot water

Grated Parmesan cheese, or to taste

Fresh ground black pepper to taste

1 or 2 fresh sourdough baguettes

Put the first four ingredients in a blender of food processor and process until well blended.  Split the baguettes in half lengthwise and spread each half with the seasoned butter.  Sprinkle liberally with the Parmesan and add pepper to taste.  Place on a baking sheet and put in a 350° until the butter is melted and the bread is just beginning to brown around the edges.  Remove from the oven and for safety’s sake, allow to cool for a minute or two before cutting and serving.  This is absolutely delicious with pasta.