Modes

Ingredients

• 10 cloves garlic, peeled
• 1/2 cup extra virgin olive oil
• 1/2 cup basil leaves
• 1 stalk of rosemary, leaves taken off
• 2 sage leaves
• 1/2 teaspoon red chili flakes
• 4 Tablespoons unsalted butter
• 1 loaf of french bread
• 1/2 cup parmesan reggiano

Instructions

Adjust the oven rack to position 4. Preheat the Wolf Oven to 475°F on Convection Roast Mode.

In a blender, add garlic, olive oil, basil, rosemary, sage, and red chili flakes.

Pulse the mixture for a few seconds, then blend on high speed. If the mixture isn’t blending, stop the blender, stir the pesto with a spoon, and resume blending. Gradually increase the speed until fully blended. If needed, add a small amount of olive oil to help it blend.

Pour the mixture into a small saucepan and remove any large pieces of garlic. Add butter to the saucepan and heat over low to medium heat on the Wolf burner until the butter is melted.

Cut the French bread in half and place it on a baking sheet. Pour the herb mixture over the bread and spread it evenly.

Sprinkle parmesan reggiano cheese on top.

Place the bread in the Wolf Oven on rack position 4 and bake for 5 minutes.

Remove the bread from your Wolf Oven, let it rest for 30 seconds, then cut and serve.