Recipe from NYT by Martha Rose Schulman
2 lb Potatoes
1/2 cup Pesto (recipe follows)
Salt and freshly ground Pepper
Preheat oven to 375 F. Oil a 2 qt baking dish or gratin with olive oil. Slice the potatoes about 1/4" thick and place in a large bowl. Season to taste with salt and pepper, and add the pesto. Stir the mixture until the potato slices are evenly coated, then transfer to the baking dish, making sure to scrape all of the pesto out of the bow. Cover the baking dish with foil or a lid and place in the oven. Bake 30 minutes, then uncover and return to the oven. Bake another 15 to 20 minutes, until the potatoes are thoroughly tender, the olive oil in the dish - now a beautiful green - is sizzling, and the top is beginning to color. Serve hot or warm.
Recipe also from NYT by Florence Fabricant
2 cups fresh Basil Leaves - no stems
2 TB Pine Nuts or Walnuts
2 cloves Garlic
1/2 cup Extra-Virgin Olive Oil
1/2 cup grated Parmesan
Combine basil leaves, nuts and garlic in a food processor and process until very finely minced. With the machine running slowly dribble in the oil and process until the mixture is smooth.