Puree the garlic, orange zest, herbs, pine nuts, Pecorino and half of the oil. Stir in the rest of the oil, season.
Fill and toast the baguette
Make incisions into the baguette at 2 cm intervals, but don't slice all the way through. Spoon the pesto into the openings.
Wrap the baguette in foil and grill all over for approx. 5 mins.