Baked Lasagna with Two Pestos
| Yield: | 1 Servings |
| Categories: |
| PESTO ONE | ||
| 2 | c | Basil leaves; packed tightly |
| 3 | Cloves garlic | |
| 1/4 | c | Pine nuts |
| 1/4 | c | Parmigiano Reggiano; freshly grated |
| 3 | tb | Pecorino; freshly grated |
| 1 | c | Ligurian olive oil |
| Salt and pepper; to taste | ||
| PESTO TWO | ||
| 2 | c | Black Ligurian olives; pitted, to yield 1 cup |
| 1/4 | c | Fresh basil leaves; tightly packed |
| 1/4 | c | Pine nuts |
| 3/4 | c | Ligurian extra virgin olive oil |
| 1/4 | c | Pecorino Sardo; freshly grated |
| 3 | c | Bechamel sauce |
| 1 | Recipe basic pasta dough |
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