Spent much of my Saturday afternoon making pesto with basil from our garden. The purple might not look as spectacular as the green, but it promises to be just as tasty. And it sports the secret (well, not so secret now) ingredient of lemon rind to give it a little extra kick. A couple of these jars will go to friends as hostess gifts for various Labor Day weekend gatherings, and we'll happily eat up the rest ourselves. In addition, there's an ice cube tray full of both the purple and the green in the freezer, for when the garden is just a vague summery memory.