Pesto is such a versatile sauce, and although there are a bunch of variations out there- mint, cilantro, parsley, etc., I prefer the classic basil recipe myself. It's a no-cook sauce, which is great on a hot day, and you can dress veggies, or even meat with it. Try the pesto infused chicken in the link, it's really good.
For a quick weekday dinner, you can't beat it. The fact that I had some leftover whole wheat penne meant that all I had to do was saute up some hot italian sausage, throw the rest of it in the pan to heat up, give it quick toss, and that was it.
This is the second pesto picture I've posted, and I still haven't figured out how to plate and shoot it right. Anybody have any ideas? I tried to hit it with more light this time, but it just looks washed out to me.
