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1. Combine basil, garlic, pine nuts, one-third of the parmesan cheese, and
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half the salt in a food processor. Process to chop fine. With machine running, add oil in a thin-steady stream. Process until
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thickened, then set aside.
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2. Butter 2 large souffle dishes (6 cups each), sprinkle with parmesan cheese, and set aside.
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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.
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4.Saute scallions in remaining butter to soften. Add tomatoes, heat and stir over a moderate flame, until liquid nearly evaporates. Remove from heat.
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5. Combine tomato mixture, pesto and remaining cheese. Mix well and then stir in the veloute.
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6. 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.
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7. Pour into prepared souffle dishes. Place in a 400 degree oven, and turn the heat down to 375. Bake @ 375 degrees for 30-35 minutes. Serve at once.
