This time of year, my favorite crop to scoop up by the armful at farmer’s markets is fresh basil. I make a batch of pesto nearly every week, freezing it in portioned batches to enjoy all year-long. Come spring, as I use my last cube, I am sad only long enough to remember that in just a few months, the basil will be bursting forth again, beckoning me and my food processor to get whirling. Continue reading →