Can I tell you about how much I love pesto? If I can get it into a flavour-appropriate dish, I will. Stir it into soup, put it in panini, mix it with béchamel and pasta. Pesto-pasta and pesto-rice were childhood staples and I’m still not over them. Spreading it over a buttery, flaky pastry is even better, though. Especially when you’re covering it with extra Parmesan and roasted vegetables, then eating it warm for dinner.