The basil plants, which we had almost given up on about a month ago, have in the last few days grown tall and full.  So tall, in fact, that if not harvested soon, they would bolt and their leaves would start to wilt.  To get out of this happy predicament, we picked enough basil to make a big batch of pesto.

For this first pesto of the season, Rachel chose the classic recipe:  basil, Parmesan cheese, pine nuts, olive oil, and salt.  To freshen it up, she added lemon zest, lemon juice and just a drop or two of lemon oil.  I would have been happy cutting a few slices of bread, slathering them with pesto, and eating them over the sink.

But I was just as happy spooning the pesto into Ziplock baggies and stashing them in the freezer.  On some cool, rainy night in the not-too-distant future, the zesty sauce will turn a bowl of plain pasta into a hearty and satisfying meal.