Make basil pesto by toasting a handful of pine nuts, walnuts, or pecans, pounding a half clove of garlic to a paste with salt, combining them and a cup of freshly grated Parmesan cheese in a food processor, and filling the rest with at least three cups fresh basil. Blend it quickly in pulses, adding olive oil until it looks like pesto. Or substitute a combination of arugula and parsley for basil. In the winter, quickly dunk cooking greens in well-salted boiling water, drain them well, and use them instead.
