Our hot-house plants are finally starting to respond to Alaska’s long summer days. First to harvest was basil, which went directly into a what’s-in-the-pantry pesto sauce:

Pesto (double batch)
2/3 cup of chopped fresh basil / 4 cloves crushed garlic / 3/4 cup grated Parmesan cheese / 1 cup olive oil / walnuts / fresh ground pepper

Blend ingredients in a food processor or blender until (mostly) smooth. I ended up using walnuts in this recipe because there were no pine nuts or cashews in the house. Serve with pasta.

After dinner, we freeze the remaining pesto sauce in an ice cube tray to preserve it in single-serving units.