One of my favorite uses for pesto is to brush it lightly on baguette slices, top with crumbled goat cheese (and maybe sliced tomato) and broil for a few minutes for a quick appetizer. Of course, it’s also fantastic over cheese tortellini.
(recipe from The Best Recipe, Cook's Illustrated)
2 cups fresh basil leaves
¼ cup pine nuts
3 cloves garlic, peeled and sliced
Salt, to taste
7 Tbsp extra virgin olive oil
¼ cup grated parmigiano reggiano
Toast the pine nuts in a small dry skillet until fragrant and light brown. Remove from the heat and set aside.
Combine the garlic slices, a pinch of salt, pine nuts and basil leaves in the bowl of a food processor. Puree until fairly smooth, scraping down the bowl when necessary. Add the olive oil with the motor running until fully incorporated.
Transfer the pesto to a bowl and stir in the cheese and more salt, if needed. Cover the surface of the pesto with a thin layer of oil or plastic wrap and refrigerate up to 5 days. This will cover about ¾ lb of pasta.