Classic Pesto
(from Arlene Hayden)

Makes about 1 cup

4 cups fresh basil leaves
1/2 cup olive oil
1/3 cup pine nuts
2 garlic cloves
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated pecorino Sardo cheese
1 teaspoon coarse kosher salt

Combine first 4 ingredients in blender. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth. Transfer to small bowl. (Can be made 1 day ahead. Top with olive oil just enough to cover and chill.) Pesto may also be frozen for later use.
 

Baba Ganouj
(Middle Eastern Eggplant Puree)
(from Arlene Hayden)

Serve this as a dip for raw vegetables or with toasted pita bread.

2 pounds eggplant
6 Tablespoons fresh lemon juice
4 Tablespoons tahini (sesame paste)
4 Garlic cloves, finely chopped or pressed
2 Tablespoons finely chopped fresh parsley
Salt to taste

Preheat oven to 400 degrees F.
Wash eggplant and pierce the skins with a fork and place them on a baking sheet. Bake until skins are wrinkled and insides are very soft, approximately 45 minutes, depending on size. When cool enough to handle, scoop out the insides and place in a food processor with remaining ingredients. Puree until smooth. Cool to room temperature. Serve in a bowl topped with a swirl of olive oil and chopped green onion.

Yield: 3 Cups