In August or September, I make plenty of the beginnings of basil pesto and freeze it in icecube containers for use later on. There is nothing more wonderful than to taste summer when it's the middle of winter (or a very cold spring).
Toast whole pinenuts and caramelize a little garlic in olive oil. Add thawed pesto to the pan and stir. Grill porkchops. Toss spaghettini in pesto. Add pasta to plate.
Here it is served with steamed sugar snap peas and a garnish of fresh basil leaves.
Genovese Basil newly transplanted into a pot in late May 2006 (Ageratum 'Hawaii Blue' Ageratum houstonianum in the center)