Both basil and hazelnuts are in season locally right now so I just made a big batch of pesto:
2 bunches fresh basil
100g shelled hazelnuts, lightly toasted
few cloves garlic
splash of olive oil
Throw all in a blender and whiz until combined. Freeze in small plastic containers for quick use later in midweek dinners.
All of the ingredients were purchased from my favourite vege shop Choku Bai Jo, which is walking distance from my house, and all were grown/produced less than 50km from Canberra. There was a lovely little writeup (with pics) about Choku Bai Jo on the HerCanberra web site today.