If you have a big harvest, they also freeze very well - no blanching needed. I just throw them in a zip lock bag and pull a few out as needed, throughout the year. I grow the purple variety, and primarily use them with tomatoes in a marinara sauce or in chili. One of my go-to potluck dishes is a polenta casserole, topped with this marinara and Isa's pine nut cream (cashew cream works too).
Oh, that sounds good. Thanks to both of you.