There's something very satisfying about creating a pasta sauce fresh from your garden in the time it takes pasta to cook. Last night was too hot for proper cooking, so I picked all the full-sized Basil leaves from the garden.
Grind them in the mortar and pestle (or use a food processor) with about 35g of pine nuts and a couple of cloves of garlic. Add a bit of olive oil, stir it all through the pasta and sprinkle with some toasted pine nuts and parmesan. Voila! Proper fresh pesto. Hardly groundbreaking, but the process made me quite content.
(Sorry that the final photo is a little dim, in my excitement about impending consumption I didn't think to try a little bit harder to find some decent lighting in our house.)