How to make a quick and easy pesto:

In a food processor, coarsely chop 2 cups basil; add 1/2 cup olive oil and pulse until smooth.

Technically, you’ve just made pesto.

It is common to blend in pine nuts, garlic, and Parmesan cheese. If you prefer, you can buy this sauce pre-made at most grocery stores (look in the refrigerated section). Whether you start with your basic recipe or take the even easier way out, there are a lot of things you can do to make things interesting. Substituting roasted chestnuts for pine nuts is a great choice — add mint leaves if you wanna have some fun. Add more dimension with things like lemon or orange peel, get a bit crazy with kumquat peel even. Chopped fennel bulb will make a very smooth anise type flavor, kinda licoricey if that’s your thing. Cashews, sunflower seeds; there are a thousand things you can add to pesto to make it really intense and unique.

Now, what can you do with this pesto that you’ve made, you ask?

Aside from the obvious pasta tossing, you can:

·        swirl it into finished soups

·        schmear it on bread and rolls

·        stir it into butter for a nice infused butter- very impressive to guests

·        mix it with sour cream and pretend it’s a fancy dressing for salads or on sandwiches

·        Mix with mayo for your own fussy aioli

·        add it to alfredo sauce

·        add it to one of the layers of lasagna

·        Put it on frozen burritos or enchiladas because those are always totally dry

·        Toss it with diced chicken and some leftover veggies and you have a tasty chicken salad

·        Mix it with tuna fish-makes a great sandwich…