This is the perfect sauce for summer!  Honestly.  I know we’ve been on a pesto kick lately – once we invested in the pine nuts, all I have wanted to do is play around with pesto!  It’s so easy, and it comes together so quickly.  It also stores really well, which makes it great for a quick weeknight meal.

I added a little bit of lemon in here to brighten up the flavors, which (we thought) was a welcome surprise to the dish.  And, this can pretty much go on anything.  Personally, I love it on chicken; John loves it on pasta.  On Friday, we’re going to serve it to you on a pizza! 

The only downside to this pesto is the amount of oil.  I usually measure it out prior to pouring and whatever the consistency is, is the consistency.  Full flavor extra virgin olive oil is a splurge but as Chef Lance says, if you’re not going to cook it, you’re going to taste it.  So I add a little less but enjoy it a little more!  Substitute canola oil if you want it to be the perfect consistency, without as many calories.