PESTO

The great thing about pesto is you can experiment. You can play with different cheeses, herbs and nuts and you can add as much or as little as you want.
And, you don't even have to eat it with pasta. Try thinning down with more olive oil and lemon juice for a great dressing.
I made a classic basil pesto just because the basil needed to be picked but another favourite is parsley & walnut pesto - just substitute the parsley/basil and toasted walnuts/pine nuts.

Bunch of basil
Garlic clove
1/2 Lemon
200ml Olive Oil
50g Pine Nuts
50g Parmesan (organic pecorino is also good)

Wizz up too your desired consistency.