Ingredients

2 C. fresh basil leaves

3 tsp. garlic (2 large cloves)

1/4 C. pine nuts

1 C. parmesan cheese, grated

1/2 C. olive oil

1/2 tsp. salt

1/2 C. (1 stick) unsalted butter

1/3 C. flour

1 C. milk

1/4 tsp. white pepper

1/4 tsp. freshly ground nutmeg

8 eggs, separated

1/4 C. scallions, chopped

4 C. tomato concassé (may substitute freshly chopped tomatoes)

Preparation

  1. Combine basil, garlic, pine nuts, one-third of the parmesan cheese, and half the salt in a food processor. Process to chop fine. With machine running, add oil in a thin-steady stream. Process until thickened, then set aside.
  2. Butter 2 large souffle dishes (6 cups each), sprinkle with parmesan cheese, and set aside.
  3. Heat 3 oz. (6 T.) of the butter in a saucepan over a medium flame. Whisk in flour, heat and stir to make a pale-blond roux. Gradually whisk in milk. Heat and stir until thickened. Season to taste with half of the remaining salt, white pepper, and nutmeg. Mix in yolks, one at a time, until well blended. 4.Saute scallions in remaining butter to soften. Add tomatoes, heat and stir over a moderate flame, until liquid nearly evaporates. Remove from heat.
  4. Combine tomato mixture, pesto and remaining cheese. Mix well and then stir in the velouté.
  5. Beat egg whites and remaining salt together, until stiff but not dry. Stir one-fourth of whites into souffle mixture and mix well. Gently fold in remaining whites.
  6. Pour into prepared soufflé dishes. Place in a 400 degree oven, and turn the heat down to 375. Bake @ 375 degrees for 30-35 minutes. Serve at once.