making pesto

This mise en place,

this assembly,

begins gently enough.

 

Wash soft leaves of basil.

Drizzle the first press oil of olives.

Shave Parmigiano-Reggiano.

Peel garlic cloves.

Pour pine nuts.

 

Arm yourself with pestle and with mortar.

Animate those instruments of torture.

Bash, grind and crush,

until each part resembles nothing of its former self.

 

Stop.


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