When I think of summer, I think of fresh cucumbers and tomatoes. A previous post features one of my very favorite salads for this season. Basil occupies a prominent place in my herb garden this summer and I’m always looking for ways to use it. For this post, I decided to make a batch of pesto and pair it with shrimp salad. The recipe will make more pesto than you need for this dish, but it freezes very well. When making pesto, I typically double the recipe, divide it into serving sizes, place in food storage bags, and freeze it. When freezing pesto, you’ll want to omit the Parmesan cheese and add it when it’s thawed and you’re ready to use it.