Pesto means pounded. What do you feel like pounding today? Granted, you can use a food processor, but using a mortal and pestle is fun too and can burn off some steam if need be. Personally, I like a mixture of basil and arugula with a splash of lemon to add a little zing and set the color. Garlic is a must, of course, a little sea salt and olive oil added in a drizzle until desired consistency.

Some fun additions might be sun-dried tomatoes, roasted garlic instead of fresh (or half and half) different herbs, such as parsley, and leafy greens. I like a parsley pesto with a splash of vinegar on green beans. Yum! Some add pine nuts and Parmesan to their pesto, but I don’t personally.

Remember that you can make a lot of pesto and freeze in ice cube trays and when frozen place in freezer bags to use at a later time. I always throw a pesto ice cube in Minestrone Soup.

Be creative!