PESTO ALLA PIETRO OGNIBENE 3 cups fresh basil, loosely packed 1/2 cup chopped fresh parsley Rind from 1 lemon, grated Juice from 1 lemon 2 cloves garlic, pressed 2 ounces pignola (pine nuts) 1/2 to 1/2 cup parmesan or pecorino, freshly grated. 1/2 cup olive oil Salt and freshly ground pepper to taste

Blend all ingredients in food processor until smooth. Pesto can be stored in a tightly covered jar under a 1/2-inch layer of olive oil in the refrigerator for a week or two. It can be stored for months in the freezer. (I was still using some of last summer's pesto in June.)

Serve over fettucine or linguine. The key to pesto is fresh herbs and cheese. If you use dried herbs or canned cheese, the flavors are flat and disappointing. Peter Ognibene


(2 servings) 2 large or 4 small skinless flounder fillets (3/4 pound) Olive oil 1/4 cup mayonnaise 1 tablespoon dijon mustard 1 teaspoon lemon juice

If fillets are large, cut them in half crosswise. Dry with paper toweling. Cover a jelly roll pan with foil; oil the foil; arrange the fillets, well apart, on it; brush each with the oil. With a fork, whisk together the mayonnaise, mustard and lemon juice; spoon in a wide band lengthwise down each portion of fish. Broil, 6 to 8 inches from high heat, just until fish is cooked through and topping is golden -- about 2 minutes. Remove from foil with a wide metal spatula.