Tonight we had our first batch of fresh pesto from our container garden and it was fabulous (so good, in fact, that I ate way too much and now have a stomach ache, but that is neither here nor there). The recipe is easy, though you will have a bit of garlic breath when you're finished, so make sure that everyone eats some!
P.S. You can also freeze pesto to keep it for longer (and if you do choose to do so, skip the parmesean because cheese + freezer do not equal deliciousness in this case).
P.P.S. When you have finished your bowl of pasta and pesto, politely excuse yourself to the restroom to remove the several large pieces of green from between your teeth - trust me on this one!