When you are planting your summer garden, keep in mind that herbs are easy to grow, requiring only sunshine and water. You'll find many uses for them during the warm months ahead.

This fragrant paste of basil, garlic, and pine nuts is classic and divine. For a summer appetizer, stuff it into hollowed-out cherry tomatoes. For a quick dip, stir about ¼ cup pesto into ½ cup plain yogurt, mayonnaise, or sour cream; sprinkle with Parmesan cheese and season to taste.

1 cup loosely packed fresh basil leaves (see Tip)
¼ cup (1 ounce) pine nuts
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
¼ teaspoon freshly ground pepper
1/8 teaspoon salt, or to taste

Process all the ingredients in a food processor (or blender) until the mixture is a coarse purée. Taste and adjust the seasoning.

Advance preparation

The pesto will keep for up to 1 week in a covered container in the refrigerator; pour a thin film of olive oil on top of the pesto to prevent discoloration. For longer storage, spoon the mixture into a foil-lined custard cup; cover tightly with foil and freeze. Once frozen, remove the foil-wrapped packet and store in a freezer bag for up to 2 months.

To use, thaw in the refrigerator overnight, or remove from the foil and thaw quickly in the microwave.