Pesto

Christine’s family is here for the weekend, and we made fresh fettucine with pesto from our basil, using walnuts as well because we were low on pine nuts and Nettle Meadow fromage blanc in place of parmigiano. Ethan, who is 10, rolled out most of the pasta and did a fine job. All the kids were excited to make it from scratch. We had a huge salad, and the sausages that remained from the night before- my Brother came down from Vermont with a huge bag of Pascal’s finest, including rabbit and fig crepinettes that were sublime. We drank a 1997 Tassinaia that had a lot going on, and seemed young at first, but was a little limp by the end. The kids and I went into the garden after dinner to pick carrots for dessert; they each pulled up a different color. Sydney asked to make carrot ice cream. “Tomorrow,” I said.

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