Tonight's recipe begins in the morning. Sleep in, and show up at the Farmers' Market late. While there, discover that there is a sale, and buy
- 3 bunches of basil.
- 1/4 cup pine nuts.
In your new cast-iron pan, toast the pine nuts and
- 1 head garlic, peeled.
- 1/4 cup olive oil.
- as much parsley as the garden will yield, about one bunch.
Transfer the final third of the pesto to a medium-large serving bowl. Add and mix ing
- 1/4 cup sweet cream
- 1/2 cup grated pecorino romano.
- 1.5 lb small potatoes
Heat the cast iron pan and sauté
- 1 spring white onion, sliced, with the greens
- 1 handful sesame seeds
- lots of olive oil.
- 1 lb sashimi-grade tuna