Pesto is so versatile.  For a quick supper, cook 1 lb (454 gr) pasta as per the package instructions and add a jar of 7-8 oz (200-225 gr) Pesto sauce which needs only a minute or two of very gentle heating. Season, and serve with Parmesan shavings and a simple green salad.
Recipes for Caesar and Fritalic Salad Dressings to follow:

INGREDIENTS

This recipe is enough for one 8 oz (225 gr) jar. If you can get hold of some Thai basil, it will also add character bite to the Pesto. It's well worth making a batch of Pesto for the refrigerator and it freezes well. Sterilise the jars in an oven for 10 minutes at 350ºF (180ºC). Cover with a tea towel and let cool.

•   1 1/2 oz (40-50 gr) fresh basil leaves, hard stalks removed.
•   1 oz (30 gr) raw pine nuts (or cashew combination)
•   4+ fl oz (100+ ml) Italian virgin olive oil
•   1 oz (30 gr) Pecorino Cheese
•   1 oz (30 gr) Parmesan Cheese
•   2 bulbs crushed Garlic
•   A little salt

Rinse the basil leaves in a salad spinner a good three times (especially if they are out of the garden). Keep the lid on until you are ready to make up the Pesto or the leaves will blacken.
Into a blender add the olive oil, basil leaves and pine nuts. Mix briefly on the "chop" setting — you'll want to keep the texture, not have it too smooth.
Grate the two cheeses into a large mixing bowl, add the garlic and salt.  If making a batch of Pesto, 6 x lots for example would be a practical amount, use a silicon spatula to get every drop out of the blender and mix in well with the cheeses etc. Add a little extra olive if the mixture is rather thick.
Now fill the jars with Pesto, banging on a wooden bread board to get rid of any air pockets.  If necessary, wipe the rim of the jar with a clean cloth and leave enough room at the top to apply a thin coating of olive oil before sealing.  Label and refrigerate - I have kept Pesto this way for a good 3 months plus.