A couple of days this week I've had pesto chicken salad sandwich on focaccia with roasted red peppes and goat cheese for lunch. It was one of the sandwiches where I thought, "OH. SO GOOD." after every bite. I love those.
Every time I make pesto I wonder why I don't make it all the time. It's really - truly - easy. Whirl fresh basil, garlic, and olive oil* in the food processor. The last bit I made I poured into ice cubes and froze until solid. Then I put the ice cubes in a plastic bag in the freezer, ready in small portions for when I have a hankering for pesto.
Like for lunch this week. I thawed out two cubes of pesto and added the pesto to a spoonful of mayonnaise, about 1/3 to 1/2. I mixed it up and added some shredded chicken breast we'd cooked on the grill Sunday night. I refrigerated it overnight and daydream about it during the day.
* Mark Bittman cautions against adding the Parmesan cheese if you're going to freeze the pesto. He says when you're ready to use the pesto, thaw it and then add cheese.