One of the farms near me grows delicious tatsoi (you can read more about it here). It’s great in any spinach dish and also makes a particularly tasty pesto. If you can’t find it near you, just use baby spinach or baby kale.  This time of year I tend to get kind of hoardy at the farmer’s market, making and freezing sauces as I go. You may choose to eat the pesto right away or freeze it – especially if you make a double batch. Another thing to consider is freezing it in ice cube trays, which is the perfect amount for a single portion this winter. You can think beyond pasta and spread it on bread or, as in the the photo, on chicken cutlets or cod.