03/28/2008 02:45 am ET Updated Nov 17, 2011

A City Chef's Guide To Homemade Pesto

IN my fantasy life living on a farm, autumn would be dedicated to putting things up. I'd pickle, can, preserve, dry and freeze all the waning bounty of the garden before it succumbed to the first frost. Then in winter, I'd make entire meals out of the pantry, reveling in the likes of black currant jelly and pickled green tomatoes lined up on well-organized shelves.

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