Instructions: Author of the two-volume "Classic Cuisine of the Italian Jews", Giro Press,

Pulse basil in bowl of food processor with parsley and garlic until finely chopped. Add nuts and pulse few seconds longer (you will want some "crunch"

in sauce). Transfer to bowl. Add oil and cheese and stir to combine. Season to taste with salt and pepper. Let pesto sauce stand at room temperature at least 1 hour before using.

Meanwhile, heat butter and cake meal in saucepan and cook 2 minutes, stirring frequently. Add hot milk all at once and cook 2 minutes longer, stirring vigorously with wire wisk. Add ricotta cheese and simmer, stirring, until ricotta is almost completely melted.

Coat bottom of deep 8-inch square baking dish, which should be slightly larger than the matzo, with 1 tablespoon pesto sauce. Make alternate layers with matzo, pesto sauce, then dollps of ricotta sauce. Continue to make layers until all ingredients are used, ending with ricotta sauce. Use spatula to spread sauce evenly over top. Pour remaining 1 cup milk over top. Cover with foil. Bake at 350 degrees for 30 minutes or until bubbling.

Cut into 8 squares. Serve immediately with salad.

Makes eight servings.

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