Every summer my family makes huge batches of pesto that we freeze to enjoy later in the year. With a supply always on hand, it’s easy on a busy night to make a fuss-free dish of pasta with pesto sauce. It also adds a fresh flavor burst when stirred into vegetable soups, drizzled over pizzas, or spooned over grilled fish or chicken. We often add a heaping spoonful of pesto to our Lemon Vinaigrette and toss it with a salad of mixed baby greens sprinkled with toasted pine nuts and grated Parmesan cheese. Our Farm Stand pesto recipe adds parsley to the traditional ingredients to help keep the basil’s bright green color vibrant. If you prefer, you can also substitute an equal amount of baby spinach with excellent results. For a traditional pesto, use only basil.