Pesto

It's worth making a big batch of pesto every now and then. Just like making a big batch of raspberry jam. Freeze it. Do the ice cube tray thing if you want. I like scooping it into containers that are sized for meals. I think this is a good basic recipe:

• 6 cups basil leaves, packed into the cup fairly tightly
• 1/2 cup extra virgin olive oil
• 1/2 cup pine nuts, toasted
• 1/2 cup grated parmesan
• 1 teaspoon black pepper
• 1 teaspoon salt
• 8 cloves garlic

0.5, o.5, 0.5, 1, 1, 6, 8.  Ask a number theorist whether that's already a famous sequence. If not, let's make it so.