This week our box from the CSA held lots of basil, along with some garlic and a handful of plum tomatoes. I could think of nothing else but pesto. I stopped by our local farmer's market to supplement the basil– it's always worth it to make as much as possible. It freezes well and is a welcome mid-winter meal. I served it over angel hair pasta from our favorite Italian shop in Brooklyn. I found many other uses for it throughout the week as well. Non-local ingredients included olive oil, Romano cheese and nuts.