Fresh Basil Pesto Linguini with Homemade French Bread

Fresh Basil Pesto w/ Linguini

Ingredients:

2 cups packed fresh basil leaves
2 cloves of garlic
1/3 cup of pinenuts
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
1/2 cup freshly grated Pecorino, Romano, or Parmesan cheese

Directions:
Combine basil, garlic, and pine nuts in a food processor and pulse until coursely chopped. I like to add slowly the olive oil until it is incorporated and smooth. Season with salt and pepper.

FREEZER DIRECTIONS:

Thaw pesto in the refrigerator. Cook Linguini as shown on package. Toss the pesto into the warm pasta. Serve.  You may need to add a bit of olive oil to help cover the pasta.


European French Bread Recipe

Ingredients
2 1/2 c warm water
2 T sugar
2 pkgs yeast (2 T)
1 T oil
1 T salt
6 c flour
1 egg, Beaten
Sesame seeds (optional)

In a large bowl, mix water, sugar, and yeast. Let stand until dissolved. Add salt, oil and 3 cups of flour. Beat vigorously. Stir in remaining flour until well mixed. Let rest 10 min. Stir down. Repeat resting and stirring down 5 times. Turn onto floured surface. Knead only enough to coat dough enough to handle. Divide into 2 parts. Roll 1 part into a 9 x 12 inch rectangle. Roll up jellyroll fashion starting with the long portion of dough. Place lengthwise on greased cookie sheet. Let rise for 30 minutes. Make 3 diagonal slashes across loaf with a sharp knife. Brush the surface with beaten egg. Sprinkle with sesame seeds if desired. Bake at 400 degrees for 25-30 minutes. Remove to cool. Wait at least 5 to 10  minutes before cutting into slices.