Justin's Pesto and dip

Ingredients
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts I personally prefer a bit more nuts for a heartier pesto up it to 1/2 cup
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese I personally use pargianno reggiano (parmesan)
Directions

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. Add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

Make the pesto then put it in a small baking dish with a bar of cream cheese spread on the bottom then the pesto with a little more Parmesan on top and a few of the raw pine nuts. Toast slices of a baguette with a drizzle of olive oil on them under the broiler in the oven. Then heat up the pesto dip in the oven at 375 till it starts to bubble (probably 10 minutes). Let cool a little bit as the pesto will burn the sh...crud out of the roof of your mouth! Spread the pesto cream cheese mixture on the toasted baguette pieces

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