I made pesto w/ the weekend's massive amount of basil (used almonds from my CSA instead of pinenuts) and it just about killed my immersion blender - the little engine got really hot and I decided that a 'rustic' consistency (i.e. lots of chunks and the occasional whole leaf) was what I really wanted. Froze a half pint and smeared the rest on pizza w/ smoked mozzarella and snap peas, paried w/ an orange-and-roasted-brussels-sprouts-in-a-mustard-and-garlic-vinaigrette salad.
Good stuff, although the prize for meal of the week definitely goes to a lovely dinner at Gather (duck liver terrine followed by mushroom dashi, accompanied by many stolen bites of kale salad, cured salmon, hamburger and french fries, and a gin and tonic and viognier) w/ a dear friend and her charming mother - super happy that the friend will be moving nearby soon! And plotting my return to the restaurant.
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