Pesto, pesto!

One of the things I miss most about Princeton is my friend Hannah's homemade pesto. (And I miss Hannah, too!) But I found myself with all of this beautiful basil, some from the farmers' market and some from our garden:

So I made pesto, and tossed it with our favorite semi-local frozen pasta and local grape tomatoes.

With the leftover pesto, I topped a pizza:

I make our own crust in the bread maker. A batch makes enough for three pizzas, so I'll usually bake one right away and freeze the other two balls of dough. My secret ingredient is extra sugar in the dough -- thanks to Lee H. for that idea!