Pesto should be a staple ingredient in all households. It is the epitome of the versatile sauce. You use it as a pasta sauce, mix it with mayonnaise for a spread, or put it on top of a nice piece of chicken or fish. Pesto is classically made in a mortar and pestle with only the smallest of basil leaves. These days most people opt for the food processor. I have included the recipe for the traditional pesto alla genovese (with basil) as well as two pesto variations. You can use all three in the suggestions above.
Note: If you are using pesto as a pasta sauce, DO NOT THROW AWAY THE PASTA WATER!!! This is critical. The pasta water contains starch that loosens up the pesto as well as helps the sauce stick to the pasta.