When hot summer days roll around, midweek dinners that require minimal cooking really come into their own. I love making pesto on such evenings, and not just the classic basil-and-pine-nut situation. Jazzing things up with braised greens or a red pesto made from lots of jarred goods are just two directions in which I like to take things for a big hit of flavour. Both of today’s pestos freeze well, too.
