9/17

i haven't done this since i was a child:
made pesto with a pestle & mortar

i was standing in the farm market this morning
and all of a sudden realized that i wanted to.

over the years i have developed my own version that i make in the blender
huge batches of it which i freeze (without the garlic, pignoli or cheese) so that i can have a burst of summer in the middle of winter.
i use some parsley and spinach in addition to basil, and when i defrost it, i add the missing ingredients and (truth be told) mix it with some plain yougurt.

but tonite i went totally traditional,
it took about an hour and it was wonderful