One of my favorite and most persistent meals is things with pesto. The local part — I make my own as much as possible, but only during the summer when the basil is growing like crazy. I’ve been taking advantage of the CSA subscription, because he regularly has all you can eat basil each week as soon as it is growing enough. I make large batches and freeze quite a bit. It’s never quite as good, simply because the garlic loses its bite once it has been frozen. But that okay, it’s still good, just not as good.
The basil and garlic are local; unfortunately the other ingredients can’t be local, since I know of no source for salt, pine nuts, olive oil, or Parmesan cheese within local reach. But there’s always a trade-off when you are making a regional recipe. It’s local to them, but not for us. But I love it so much, that I accept it.
I don’t just eat it on pasta, obviously. Here it is on toast with tomatoes, and some extra Parmesan sprinkled on top.