I love pesto. It makes a great addition to many things, I love spreading it across lasagna sheets for a richer flavour. It's really easy to make, too. Lots of oil and whatever you like best, I like to make a basil and pine nut pesto but I'm looking forward to giving a sun-dried tomato pesto a go sometime soon. I know many people use a food processor for their pesto, but I prefer to use my mortar and pestle.
If you've never made it before it's easy, two handfuls of basil leaves, no stems, a whole lot of pine nuts, some pepper if you're in to that sort of thing and then gradually a whole lot of olive oil, until you're happy with the consistency (continuously pounding/processing).
For a warm summer evening, a little pesto tossed through some pasta is a quick, easy way to make dinner without sweltering in a tiny kitchen. For the pasta below I added about a half a cup of frozen peas to the pasta in the last minute or so of cooking, and wilted a handful of baby spinach by rinsing them in the colander and draining the pasta over the top of them. Quick rinse through, then back in the pot to toss the pesto through. The pesto was very creamy, I think it was the masses of oil I pounded in to it.
The only problem with pesto pasta for dinner is that I find it tends not to reheat so well the next day, so it's not great for taking to work.