It hurts my heart so much when there is a surplus of fresh herbs in the fridge (leftover from other recipes) that get forgotten about and go bad. I had a variety of herbs this week and wanted to prevent that from happening.
I know you can whip this up in minutes because I did it one recent Sunday afternoon. After cutting the fresh basil, I set to work on the pesto, and was finished in the time it took the pasta to cook. Not bad for a last-minute lunch!