I love, love love loooooove pesto. Maybe because I LOVE basil. It’s just one of those goes-with-everything kind of things. A traditional pesto is: basil, pine nuts, parmesan, garlic, lemon juice, olive oil and salt, processed together. It is yummy on flatbreads, instead of tomato sauce on pizza, with pasta, coated on fish or chicken, in savory scones, spread on sandwiches etc. Really you can use it as a flavorful and healthy sauce for anything. BUT I have ventured way outside of the traditional recipe this summer and tried so many delicious variations. Here is the formula you need for great and easy pesto: a vegetable + a nut or seed + some olive oil + some seasonings(garlic sea salt etc) = delicious pesto. I love this because I try hard to eat all the produce in the fridge before it goes bad and sometimes there are just bits and pieces left. Usually they make a great pesto!
Personal favorites include these combinations: green bean pesto with sunflower seeds, carrot ginger pesto with pecans(serve with goat cheese SO good!), pea pesto with hazelnuts, and broccoli pesto.
Heidi from 101 Cookbooks, posted this recipe a while back. It turns out AMAZINGLY. I have used it in a hundred combinations and definitely recommend you give it a try. As an entree with quinoa, it is so healthy and delicious. http://www.101cookbooks.com/archives/double-broccoli-quinoa-recipe.html
Just last week Deb from Smitten Kitchen posted this fabulous recipe: http://smittenkitchen.com/2010/09/linguine-with-tomato-almond-pesto/
Tomato almond pesto sounds just about too good to be true.
So there you go. Make some pesto. Add to anything. Enjoy!