Pesto

Pine nuts, with Brian's basil

I savor the story about the community so safe that the only reason to lock your door is to keep  your neighbors from smuggling in their spare zucchini.  Palookaville is not quite that safe but Brian across the street is a compulsive farmer (not here in town; he has a chunk of family land out in the country).  Anyway, they are a household of two (as are we), so at this time of year there is always plenty  good produce on offer.  Two weeks ago it was beets; last week it was beets again and I roasted up a bunch of them garlic and sage.  I offered a batch of the roastings to Brian's companion: she said okay  but not too much, she was already up to her ears in tomatoes and okra.


Today it was basil: a plastic garbage bag full.  Mrs. B, who likes cooking best when it comes in regimental proportions, spread out a counter full of work stations for leaves, garlic, pine nuts, Parmesan and oil.  We have now survived a morning of sorting, grinding, chopping and spinning.  We freeze it in muffin tins; should last us about a year.  Come to think of it, the last of the 2010 crop is still in the freezer.