If you were to look in our fridge in the summertime, nine times out of ten you’d find a mason jar of homemade pesto. It is definitely a favorite of ours. Cam loves it just as much as I do, if not more. My good friend Meredith brought me a whole bag of fresh basil from the vegetable market last week, so I restocked our pesto supply. It’s just too good not to eat all summer long! It’s adds an amazing freshness and flavor to many different kinds of dishes. This time, I used my pesto on large pasta shells, stuffed with roasted local eggplants and tomatoes, and topped with fresh Parmesan and toasted pine nuts. It was simple to make and was such a delicious dinner + leftovers.