This one is, of course, fabulous. The Carnivore's not huge on pesto, but the rest of us are, so he had to make due.
This pesto was bursting with home-grown basil and garlic, EVOO, some nice sea salt, and freshly grated parm cheese. Rather than destroy my piggy-bank, I opted to use walnuts instead of the traditional pine nuts.
The French bread was made with a teff-sorghum gf flour mix, from Better Batter Gluten Free Flour, and my Fanny Farmer baking book. It had a nice crusty exterior and a fabulously soft crumb. I mixed dehydrated garlic into the batter for 'instant' gralic bread.