I find it so helpful to have food on hand. While plenty of culinary adventures involve a trip to the grocery store, maybe even a specialty market and the farmers market, there really are just days when the thought of hunting and gathering are just too exhausting. Its comforting to know I've been the ant instead of the grasshopper in times like this, and spent the time in times of plenty to make extra and save/can/freeze it for a later date.
If you've never made pesto, you would be surprised at how easy it is. The hard part is spending the exorbitant amount of money a grocery store will charge for a bundle of precious, precious basil. Lucky for me, I live in a climate where basil grows like a weed in the summer. I harvest it once a month, in large bundles. The worst part of growing your own is that spiders love to hide on the underside of the leaves. I end up with an arachnid menagerie running around my kitchen table, which might fascinate my two fur-babies, but leaves me rather squeamish. After removing all of the spiders, I pluck the leaves from the stems and throw them into a blender with a good olive oil, some lemon juice (from lemons which I also grow), fresh grated Parmigiano-Reggiano, and pine nuts. I then watch as what started out as armloads of basil leaves condenses down to about 2 cups of pesto. I'll eat some while its fresh, whether spread on fresh baked bread or tossed with pasta, and freeze the rest. In my mind, there are certain things, like pesto, that are worth the time and effort of growing the main ingredient or buying in bulk and then making it in many batches to freeze or can, as the finished product is usually hard to find and expensive.
Many meals in this house have been made off of items that were found in the freezer, prepared a couple months before. I highly recommend it.