Pesto

Eastside Road, August 6, 2012—

FIRST PESTO of the summer. Garlic and salt, pound; pine nuts, pound; basil (I cut it with scissors into the mortar), pound; grate in Parmesan and Pecorino (about two to one), pound; add oil, blend. Not much to it, and oh boy is it delicious.

We had it on fusilli, whose threads hold the sauce nicely; soybeans and corn before, green salad afterward; blackberries for dessert. What a nice summer supper.

Red wine: L Preston, Preston of Dry Creek