But since the rain was pouring down last night, and he objected to being out there in the deluge despite offers to hold an umbrella over his head, I ended up searing them in a pan with a sprinkling of pink Himalaya salt and serving them with a dollop of pesto.
This pesto came from Trader Joe's, but when basil abounds at the farmers' markets during the summer, I make batches of pesto at least every other week.
Pesto is just a mix of fresh basil, garlic, pine nuts, parmesan cheese, and olive oil. In a blender, I start with a bunch or two of fresh basil, washed and trimmed, 4 cloves of garlic, 1/2 C of grated parmesan cheese, 1/2 C of pine nuts. I pulse the blender a few times, drizzle in olive oil, and resume pulsing. Pulse. Oil. Pulse. Oil.
If you want a smoother, sauce-like pesto, add more olive oil and blend longer; if you want a chunkier pesto, use less oil and blend for less time. So simple. So fresh. So fragrant.